Hearty Turkey and Bean Chili

Thanksgiving. Mom makes Thanksgiving the way she makes everything — thoroughly and without complaint. The turkey, which she brines in salt water for two days in a cooler in the shop because the refrigerator isn't big enough. The mashed potatoes, real ones, with butter and cream and black pepper, the kind that require a person to stand at the stove and mash by hand. The gravy from the turkey drippings. The rolls, which she makes from scratch because she has never in her life used a tube of store-bought rolls. The green bean casserole, which is the one concession to a recipe from a can label, and which she has made every Thanksgiving since before I was born, and which I love in the uncomplicated way you love the food of your childhood.

There are three of us at the table. There used to be four — my grandfather Patrick Senior died before I was born, but there were grandparents from Colleen's side for a while, aunts and cousins, the bigger Thanksgiving tables of childhood. Now it's the three of us and it's fine. It's what it is. The turkey is too big for three people and that's all right too. The leftovers are the point.

I've been struggling this week. I don't want to write around it — the nights have been bad, the nightmares have been back, and I had one night this week where I drove to Roundup at midnight because I was too close to the cabinet in the kitchen and I needed distance. I didn't drink. I drove around for an hour and called Gary from the parking lot of the closed IGA and he talked me back from the edge. Then I drove home and went to bed.

I didn't drink. But it was close. It was close and I drove to Roundup at midnight and that's not nothing. Ninety-four days dry. I'm keeping them.

Mom always buys a bird too big for three people, and she’ll tell you straight-faced that the leftovers are the point — and she’s right. After the week I’d had, after the midnight drive to Roundup and the parking lot phone call and the ninety-four days I’m still keeping, I didn’t want the holiday to just end. I wanted to pull something warm out of it, something that would carry into the next day and the one after that. This turkey and bean chili is what I make with whatever’s left on the carcass — it’s filling and simple and it tastes like you earned it.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hour | Servings: 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
3 cups cooked turkey, shredded or roughly chopped (leftover roasted turkey works perfectly)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 cup low-sodium chicken or turkey broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne pepper (optional)
Sour cream, shredded cheddar, and sliced green onions for serving

Instructions

Sauté the aromatics. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook for another minute until fragrant.
Add the spices. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne if using. Toast the spices with the vegetables for about 1 minute, stirring constantly so they don’t burn.
Build the chili. Add the shredded turkey, crushed tomatoes, broth, kidney beans, and black beans. Stir everything together until well combined.
Simmer. Bring the chili to a gentle boil, then reduce heat to low. Cover partially and simmer for 30–35 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
Taste and adjust. Taste for seasoning and add more salt, pepper, or chili powder as needed. If the chili is thicker than you’d like, add a splash more broth.
Serve. Ladle into bowls and top with sour cream, shredded cheddar, and green onions. Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.

Nutrition (per serving)

Hearty Turkey and Bean Chili — What the Leftovers Are For