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Slow cooker leftover turkey chilli soup

We are WADING through our Christmas leftovers right now – are you? We froze our turkey and ham leftovers immediately after Christmas, as went to Adam’s parents’ for a few days, so now I am in full on leftover-cook-up mode. Turkey is all gone; I made a stock with the carcass and stripped the meat to make this really lovely, healthy soup. Guys – the kids went doolally over this. Both had seconds! This is seriously rare for them to both like something, especially something so healthy. We made this together in the morning yesterday, on the last day of the Christmas holidays (THANK THE LORD we are back to normal – ya know whadda mean?!)… What can I say, I love my family but I am a routine person.

We have so much ham left it’s not even funny. Ham and mushroom healthy base pizzas for tea tonight (lookout for that recipe tomorrow on my YouTube channel, then we may have to squeeze a ham hash recipe in somewhere in the meal plan also just to get through it all! I hate waste so we will not be chucking anything. The mince pies though aren’t going down that easy I have to admit. I developed a mince pie problem over Christmas – every night I would sit and eat a warmed one (they go from cold to lava in 3 seconds in the micro, which always amuses me) with a HUGE dollop of Brandy cream. I think I possibly overdosed on them. I still have 6 to get through…

BUT… once they are gone (and the last of the chocolate which isn’t too far off) then we will commence the healthy eating. Check out my healthy new year Ocado haul that I just uploaded.

You could definitely use leftover chicken to make this by the way, and try throwing in a handful of kale for some greenery too.

Makes: enough for 4-6 people

Takes: 3-6 hours approx (but you could make it quicker not in a slow cooker)


  • 100g chorizo, doced
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, crushed
  • Large bowlful of leftover cooked turkey (or chicken)
  • Tin of chopped tomatoes
  • Tin of kidney beans
  • Tin of cannellini beans
  • 500ml turkey/chicken stock (or veg stock)


  1. Soften onions, garlic and pepper with chorizo in a little oil. About 10 minutes will do.
  2. Add to slow cooker with stock, turkey, beans and tomatoes.
  3. Bring to boil on high then cook on Medium for 3 hours or Low for 6. If not using a slow cooker, then add everything to the pan at stage 1 after softening and bring to boil, then simmer for 1-2 hours.


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