It’s the day after Thanksgiving and you’re looking at a refrigerator full of leftovers. What do you do with all that turkey?

You could make sandwiches, of course.

Or you could get a little creative and make something new, like this delicious turkey chili.

This recipe is a great way to use up that leftover turkey, and it’s packed with flavor. This soup features chili and cumin broth, tomatoes, sweet corn, black beans, jalapeños, and cilantro. And if you want to make it a little spicier, just add some fresh jalapeño.

So if you’re looking for something new to do with your Thanksgiving leftovers, give this turkey chili a try. You won’t be disappointed.

Ingredients:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 (14.5 ounces) can of diced tomatoes, undrained
1 (15-ounce) can of sweet corn, drained
1 (15-ounce) can of black beans, drained and rinsed
1-2 jalapeños, seeded and diced (use less if you don’t want it too spicy)
1/2 cup chopped cilantro leaves

Leftover turkey meat, chopped or shredded (about 2 cups)

Salt and pepper to taste
The Chef’s at Ms. Piggies’ Smokehouse

If you like your food with a little bit of spice, then this recipe is for you. By adding just one jalapeño, you can give the soup a nice kick that is sure to please your taste buds.

However, if you are not a fan of spicy food, you can always leave out the jalapeño or use a milder pepper instead.

Either way, this soup is sure to be a hit with your family and friends. So why not give it a try today?

You might just be surprised at how delicious it is.

Or just have us cook up some hickory-smoke St. Louis ribs or Southern Fried fish for you.

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