Turkey Corn Chili (using Thanksgiving Leftovers)
Course: Main Course, Soup
Cuisine: American
Keyword: 30 minute meal, easy chili recipe, thanksgiving leftovers
Author: Erin Myers
  • 1 T. canola oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 bay leaf
  • 1-2 pounds cooked turkey cubed
  • 1 1/2 T. chili powder
  • 1 1/2 T. cumin
  • Salt to taste
  • 1 32 oz. can crushed tomatoes
  • 2 c. turkey or chicken broth
  • 2 c. frozen corn
  • Corn chips shredded cheese, and sour cream for garnish
  1. Cook the onion, bell pepper and bay leaf in the canola oil for about 5 minutes over medium heat, until softened.
  2. Add the turkey, along with the spices and salt, stirring well, then pour in the tomatoes, broth and corn.
  3. Stir to combine, then lower the heat to low and simmer the chili for about 10 minutes.
  4. Garnish the chili with cheese and sour cream. Serve with corn chips or cornbread.