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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 1.9 g
  • Cholesterol: 38.4 mg
  • Sodium: 861.1 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 17.0 g

View full nutritional breakdown of Christmas Leftover Chili calories by ingredient
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Christmas Leftover Chili

Submitted by: GREGSMCDONALD
Christmas Leftover Chili

Introduction

Leftover turkey and ham from the holidays? Make this succulent chili out of everything you have in the refrigerator. It's not very often you find a recipe that pleases the entire family, but this one does. Shredded turkey, chopped ham, and a potpourri of tomatoes, roasted peppers, onion and garlic. Add a pound of bacon if you're not concerned about fat (this recipe, as written, has less than 2g of fat per one cup serving). Leftover turkey and ham from the holidays? Make this succulent chili out of everything you have in the refrigerator. It's not very often you find a recipe that pleases the entire family, but this one does. Shredded turkey, chopped ham, and a potpourri of tomatoes, roasted peppers, onion and garlic. Add a pound of bacon if you're not concerned about fat (this recipe, as written, has less than 2g of fat per one cup serving).
Number of Servings: 16

Ingredients

    1# turkey
    1# ham
    1/2# chicken breast
    2 green bell peppers
    2 red bell peppers
    2 cans (10oz) Rotel diced tomatoes & green chilies
    2 cans (29oz) tomato sauce
    1 can (28oz) crushed tomatoes
    2 white onions
    1T garlic
    3T chili powder
    1T black pepper
    2t salt
    Shredded cheese & sour cream for garnish

Directions

Chop the turkey, ham and chicken to your liking. A food processor will shred it nicely, or use a chef's knife for larger pieces.

Set your oven to broil. Wash and cut each bell pepper in half, removing the seeds. Spray a cookie sheet with Pam and arrange peppers on the sheet. Spray the peppers with Pam and broil for 5-8 minutes, or until slightly blackened. I find the red peppers take a bit longer than the green. Chop the peppers after roasting.

Slice one onion and sautÚ over low heat in olive oil, along with the garlic, until the onions are clear (about 30-45 minutes).

Place the meat, chopped peppers, Rotel tomatoes, crushed tomatoes and tomato sauce in a large stock pot. Chop the other onion and add it to the mix. If you can't find Rotel tomatoes, just use crushed tomatoes and add a bit more spice.

Add the chili powder, black pepper and salt. Set the heat for medium and bring the chili to a boil while the onions are cooking.

When the sautÚd onions are clear, add the onions and garlic to the chili and allow the entire batch to simmer, covered, for about 90 minutes, stirring every 20 minutes.

Serve with shredded cheese & sour cream on the side, or over noodles if desired.

Makes 16 one cup servings. 150 calories, 2g fat, 17 carbs, 17 protein before garnish or noodles.

Enjoy!


Number of Servings: 16

Recipe submitted by SparkPeople user GREGSMCDONALD.






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