Got leftover roast turkey? Want to turn it into a quick and easy meal that is a bit more interesting than turkey sandwiches? Then make my Leftover Turkey Chilli Con Carne! No leftover turkey? No problem! This can also be made with leftover roast chicken too. Alternatively, make from scratch using diced or ground turkey.
It’s the same every year. The day after Christmas and the fridge is heaving with leftovers! But what to do with them? Of course, you could keep it super simple and just make a sandwich or have cold meat with potatoes and vegetables…but if you want to be more adventurous this year, why not try my Leftover Turkey Chilli Con Carne?
This is such an easy peasy recipe, and takes just 30 minutes, but it tastes fabulous. Better still, if you’ve got a bit fed up of turkey, you can make a big batch of this and freeze for homemade ready meals later on in the month. Just defrost and reheat by warming in a pan until it’s piping hot. Serve with rice or tortillas for a quick and easy meal later on in January.
(Please only do this if you have not already frozen your turkey leftovers, you should never freeze turkey leftovers more than once – so make this chilli first, then freeze!)
If it’s not Christmas time when you are reading this, and you don’t have any turkey leftovers, the good news is this delicious Chilli Con Carne can be made using roast chicken leftovers too!
Alternatively brown some diced or ground turkey and then continue with the rest of the recipe.
Serve with rice or tortillas and all your favourite extras: salsa, guacamole, extra chillies, extra lime, coriander, sour cream etc.
Leftover Turkey Chilli Con Carne
Ingredients
- 1 onion diced
- 3 cloves garlic crushed or grated
- 1 teaspoon cumin
- 3 teaspoons smoked paprika
- ½ - 1 teaspoon chilli flakes or fresh chilli to taste
- 1 bell red or yellow pepper, diced
- 400 g tin chopped tomatoes
- 400 g tin kidney beans or black beans, or pinto beans
- 400 g leftover roast turkey shredded (see note)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 100 g sweetcorn optional
- Juice of ½ a lime optional
- 2 tablespoons coriander optional
- Rice or tortillas to serve
- All your favourite extras: salsa guacamole, extra chillies, extra lime, coriander, sour cream etc.
Method
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Place the olive oil and diced onion in a wide, deep pan and fry on a gentle heat for 3 minutes until the onion is softened.
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Add the garlic, cumin, paprika and chilli flakes and cook for a further 2 minutes.
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Add the diced (bell) pepper, tomatoes, beans, cooked turkey, oregano, salt and pepper and give everything a good stir. Bring to the boil, then turn down to a gentle bubble for 15 minutes. Stir occasionally.
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While the chilli is cooking, make the rice according to packet instructions / your own preferences (or heat the tortillas).
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After 15 minutes, add in the sweetcorn and lime juice and cook for 5 more minutes.
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When the chilli is ready, stir in the chopped coriander and serve with rice or tortillas and all your favourite extras.
Notes
If don’t have any turkey leftovers, use 400g leftover roast chicken instead.
Alternatively brown 400g diced or ground turkey (or chicken) and then continue with the rest of the recipe.
Get More Easy Peasy Christmas Recipes here…
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Linkies
I am linking this up to Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice and Recipe of the Week.
I think a chilli con carne is a great recipe to make with leftover turkey and the great thing is you can make a huge batch and then freeze some of it for later in January too! Thanks so much for sharing with #CookOnceEatTwice x
Exactly! I think often people are a bit turkeyed out after Christmas, or else away visiting friends and family…it’s so easy to whip up a quick turkey chilli, stash it in the freezer and then come back to it later on in January as a lovely reminder of Christmas – and not forgetting it’s pretty healthy too, so perfect January food! Eb x
I’m ALWAYS in search of inventive new things to do with the piles of turkey leftovers, so this is very timely! I especially love that it freezes well, because I am often, as you suggest, turkeyed out after the big event.
Exactly! It’s so quick and easy to make a big batch of this and then freeze…for delicious, healthy and above all EASY meals later in January…and who doesn’t want that – whoop, whoop!! So pleased you like the recipe. Eb x