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This Leftover Turkey Chili is such a great way to use up those Thanksgiving leftovers! Turkey makes a very lean chili, and with the addition of butternut squash and cannellini beans makes it low calorie and high protein!
Ingredients:
- Leftover Turkey
- Yellow or White Onion
- Butternut Squash
- Diced Tomatoes
- Cannellini Beans
- Green Chilis
- Chili Powder
- Water
How to Make Leftover Turkey Chili:
This might be the easiest chili I have ever made! This is perfect for when you have an excess of leftover turkey at Thanksgiving!
In a large pot, cook the chopped onion over medium heat for about 2 – 3 minutes. Add the chopped turkey, diced tomatoes, green chilis, cannellini beans and the butternut squash. I used diced butternut squash sold in the produce section of my grocery store.
Now, give it a good stir. Then stir in the chili powder and water. Bring the chili to boil. Then lower to a simmer. Cover and cook for an hour.
After an hour, serve with your favorite toppings. This also makes great meal prep! Cool the chili and place a serving in individual containers. This chili also freezes great!
Hope you enjoy!
Check Out These Other Chili Favorites (Click the Links Below):
- 1 cup Leftover Turkey, Chopped
- 1 cup Butternut Squash, Diced
- 1/2 cup White or Yellow Onion, Chopped
- 28 oz Diced Tomatoes
- 8 oz Green Chilis (2 – 4oz cans)
- 15 oz Cannellini Beans, drained
- 2 tsp Chili Powder
- 1 cup Water
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In a large saucepan, add chopped onion over medium-high heat.
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Cook onions for a few minutes until slightly soft, 2 – 3 minutes.
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Add turkey, squash, tomatoes, beans, green chilis and spices and stir.
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Add chili powder and water, stir.
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Bring to a boil and then turn to a simmer.
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Cover and simmer for about an hour.
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Enjoy with your favorite chili toppings!