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Cran-Turkey Chili

This Cran-Turkey Chili is your Thanksgiving leftover turkey reconstructed into an easy, delicious chili dinner using traditional holiday ingredients.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 350kcal
Author Sandra

Ingredients

  • 3 cups of cooked turkey chopped into chunks
  • 14 ounce can whole cranberry sauce
  • 15 ounce can white kidney beans drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 2/3 cup white diced onion
  • 3 1/2 tablespoons chili powder
  • 1/2 teaspoon garlic salt
  • 3 cups tomato sauce
  • 3/4 cup salsa

Toppings

  • cilantro
  • sour cream
  • fresh cranberries

Instructions

  • In a large saucepan over medium heat, add 1 tablespoon of butter and onion, sauté until onion is translucent and tender. 
  • Add turkey and stir together. Then add all of the following: tomato sauce, salsa, cranberry sauce, chili seasoning, garlic salt, white kidney beans and black beans. Mix well, and bring to a boil. 
  • Reduce heat to low and simmer, covered for an hour, stirring occasionally. If you want to let it cook longer, please do, I let mine simmer up to 2 hours for great flavor.
  • Remove from heat and serve garnished with sour cream, cilantro and 1 or 2 fresh cranberries on top.

Nutrition

Calories: 350kcal | Carbohydrates: 60g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1670mg | Potassium: 1146mg | Fiber: 13g | Sugar: 33g | Vitamin A: 2125IU | Vitamin C: 14.3mg | Calcium: 99mg | Iron: 5mg