From The Food Bank Kitchen: Cranberry Turkey Chili

We got really excited when the County of San Luis Obispo asked us about filming a recipe video for Thanksgiving in our facility!

Our decision quickly fell on an easy-to-make, sweet and savory recipe that will come in handy when you’re trying to figure out what to do with your Thanksgiving leftovers. You can use canned cranberry sauce and cooked turkey in this recipe. To make it extra healthy and wholesome, add chopped fresh seasonal vegetables. This dish will definitely warm you up on a cold, rainy day! Enjoy!


Servings: 6
Prep Time: 15 minutes
Cook Time: 1 to 2 hours


3 cups of cooked turkey, chopped into chunks
1 can whole cranberry sauce
2 cans of beans (black, pinto, kidney, white or a combination), drained and rinsed
1 can black beans, drained and rinsed
2/3 cup white diced onion
3 ½ tablespoons chili powder
½ teaspoon garlic salt
3 cups tomato sauce
¾ cup salsa
Cilantro (optional)
Sour cream (optional)


In a large saucepan over medium heat, add 1 tablespoon of butter and onion. Sauté until onion is translucent and tender. Add turkey and stir together. Then, add all of the following: tomato sauce, salsa, cranberry sauce, chili seasoning, garlic salt, white kidney beans, and black beans. Mix well and bring to a boil. Reduce heat to low and simmer, covered for an hour, stirring occasionally. Simmer for up to 2 hours.

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