Take your turkey or chicken leftovers from dull to delectable with this beyond easy chili recipe.

  • 1/2 tablespoon butter or olive oil
  • 1 pound turkey (or chicken), white and dark combined
  • 1 cups coarsely chopped onions
  • 1 tablespoons chopped garlic
  • 1/2 cup chopped celery
  • 1/2 tablespoon dried oregano
  • 1 bay leaves
  • 1 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Optional jalapeño pepper and chopped chives
  • 1 cup canned diced tomatoes
  • 1 cup chicken/turkey/veggie broth, fresh or canned
  • 1 15-ounce cans of red kidney beans, drained
  • Optional cheese, sour cream, lime wedge garnish

Strip meat from carcass.

Heat oil or butter over medium heat in a large heavy pot and add the meat. Cook until slightly browned, approximately 5 minutes, breaking any large chunks into smaller pieces.

Add any or all the this list: onions, garlic, celery (maybe left over from your stuffing recipe?), oregano, bay leaves, chili powder, and cumin. Stir to mix and cook for 5 minutes.

Add the tomatoes, chicken broth (you probably also have some of this left over from your stuffing recipe) and bring to a boil then reduce heat to simmer. Stir occasionally for 15 minutes.

Finally, add your drained beans and stir occasionally cooking for 10 minutes more.

You can serve in bowls with cheese of our choice or sour cream and a lime wedge if you have on hand. This goes terrific with leftover dinner rolls or corn bread! Nom nom nom!