Hey you know that ‘question’ that some of us have after Christmas (or Thanksgiving) i.e. what on earth do we do with all the leftover turkey?
Make this leftover turkey chilli – simples.
This chilli is low on calories, tasty, easy and of course inexpensive as it uses leftovers and common store cupboard staples like chickpeas and beans. You can make sensible sized portions of this and freeze till needed.
And best of all you can adapt it to who is going to be eating it. We have lots of smoked chipotle and chilli on ours, whilst the children’s portion has only a little (otherwise in the words of mini chef it will ‘hurt my mouth’). OH loves throwing chilli parties with endless toppings as well as rice, baked sweet potatoes, nachos, and tacos and guests can mix and match toppings to their hearts content.
Also if you want another turkey recipe check out my baked pasta with sausage and butternut squash sauce and Chocolate and Butternut Squash Chilli as you can easily add leftover turkey to both. If you want another chilli recipe, try Instant Pot Chilli (Instant Pot Chili) In 25 Mins {Gluten-free}.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Leftover Turkey Chilli! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Leftover Turkey Chilli
Ingredients
- 350 g (12.5oz) butternut squash or pumpkin or mixture with carrots
- 1 1/4 tsp cinnamon
- 1 1/4 tsp ground cumin
- ½ tsp smoked paprika
- Salt
- Olive oil
- 1 onion peeled and chopped
- 2 bell peppers deseeded and chopped
- 2 garlic cloves minced
- 1 chilli deseeded and chopped
- 1-2 tsp smoked chipotle paste
- 250 g (8.5oz) leftover turkey chopped into bite size pieces
- 500 g (17.5oz) mixed beans eg chickpeas and black eyed beans (you can use approx 2 X 400g tins if you use tinned beans)
- 4 tomatoes chopped
- 3 tsp balsamic vinegar
- 700 ml (3 cups) stock
- Handful of fresh coriander cilantro chopped
Instructions
- Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
- Peel and cut butternut squash into bit size pieces on baking tray.
- Add in 1/4 tsp each of cinnamon and cumin, some salt and olive oil, mix well and bake until they are soft. Turn pieces regularly so that they are not burnt on one side. Baking time depends upon the size of the pieces but mine are normally ready in 20 mins. When it is done take it out and set aside but keep it warm.
- Whilst the squash is in the oven heat some olive oil in a pot over medium heat, add in onion, pepper and garlic and fry for about 5 mins. You could add in 2 tbsp of water to avoid the vegetables burning.
- Then add in the chilli, the chipotle paste, turkey and the remaining spices and fry for about a min till fragrant and well blended in. It is very easy for spices to burn or stick to the pot so add in 2 tbsp of water and stir regularly.
- Pour the beans along with the chopped tomatoes, balsamic vinegar and stock into the chilli and mix to combine. Bring to the boil, then reduce the heat, cover and let simmer for about 25 mins.
- Chop and stir in the coriander and butternut squash carefully so that it does not break, let simmer for 5 mins and then switch off the heat. Mash in a litle bit of the butternut squash so that the chilli takes on some creamy butternut texture
- Let the chilli stand for a few hours for the flavours to develop.
- Warm through thoroughly and then serve.
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