Description

This protein-rich chili reinvents leftover turkey and wild rice into a hearty one-pot meal, combining beans, spices, and a creamy broth. It’s an easy, flexible dish perfect for post-holiday comfort and meal prep.

Ingredients

Scale

2 tablespoons olive oil or butter

1 small onion, diced

2 garlic cloves, minced

1 bell pepper, chopped

2 cups cooked wild rice

3 cups cooked leftover turkey, shredded

2 cans (15 oz each) white beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

4 cups turkey or chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and black pepper to taste

½ cup half-and-half or coconut milk (optional)

Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and bell pepper and sauté until softened, about 4–5 minutes.

3. Stir in garlic, cumin, smoked paprika, and chili powder, and cook for 30 seconds.

4. Add diced tomatoes, beans, wild rice, and broth, stirring to combine.

5. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.

6. Add shredded turkey and continue to simmer for another 10 minutes.

7. Stir in half-and-half or coconut milk if desired and season with salt and pepper.

8. Ladle into bowls and garnish with fresh herbs, cheese, or tortilla chips.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 4
Sodium: 520
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 34
Fiber: 6
Protein: 28
Cholesterol: 55

Keywords: leftover turkey chili, wild rice chili, turkey soup, thanksgiving leftovers, protein soup, one pot meal, cozy dinner, holiday leftovers, turkey recipes