The RV Insider

Chili with Leftover Thanksgiving Turkey

October 1, 2021


🍗 1 medium onion chopped

🍗 1 tablespoon olive oil

🍗 14 oz. can black beans drained

🍗 14 oz. can red kidney beans drained

🍗 14 oz. can diced tomatoes with their juices

🍗 1 small can chipotle peppers in adobo sauce seeds removed 

🍗 12 oz. can beer preferably lager (substitute for broth of your choice)

🍗  2 teaspoons sea salt

🍗 1 teaspoon garlic powder

🍗 1 teaspoon cumin

🍗 Unlimited amount of your leftover cooked Turkey meat. 


Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.

In a large Dutch oven or preferred cooker, heat the olive oil over medium heat until shimmering. Add the onions and sauté until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.

Cook the chili until thickened to your liking, about 20 minutes, but check along the way as your cooker may be different. 

Add your leftover cooked Turkey meat. You can add as much or as little as you like. Cook for a further 5 minutes. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc.) and cornbread on the side!

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