Our Spicy Turkey Chili will change your mind about Thanksgiving leftovers. Seasoned with three chilies and smoky cumin, it’s the perfect leftover-makeover dish. To match up with the chili’s heat and keep the flavor, we melt in cheddar cheese and sour cream right before serving. Top it with scallions, cilantro leaves and more sour cream and cheddar for a deliciously comforting dish on a cold day.

1 ½ tablespoons olive oil
1 ½ cups chopped onion
2 cloves minced garlic
3 cups shredded leftover turkey
2 15-ounce cans cannellini or white kidney beans, drained
1 ½ teaspoons Ancho chili powder
1 ½ teaspoons Chipotle chili powder
1 ½ tablespoons toasted ground cumin
1 teaspoon oregano
½ teaspoon salt
Pinch cayenne pepper or to taste
1 4-ounce can chopped green chilies
2 cups turkey or chicken stock, more if needed
½ cup shredded cheddar cheese
¼ cup sour cream

Chopped scallions, white and green parts
Cilantro leaves
Sour Cream
Shredded cheddar cheese

In a large pot heat the olive oil. Sauté onion and garlic over medium heat for 5 minutes or until tender. Add shredded turkey, beans, chili powders, cumin, oregano, salt, cayenne, and green chilies. Add 2 cups of unsalted stock. Stir to combine and simmer, covered, on low for 2 hours.

Stir in the cheese and sour cream. Bring the pot back to a gentle simmer watching carefully to prevent the chili from boiling. Simmer the chili for 15-20 minutes, adjusting with additional stock to achieve the right thickness.

Serve in warmed bowls with garnishes on the side for topping. Makes six servings.