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Kathi Lipp’s Chili

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Kathi Lipp - The "What's for Dinner?" SolutionI asked Kathi Lipp (author of The “What’s for Dinner?” Solution and The Christmas Project) for one of her family’s favorite holiday recipes and she sent me this great idea for turning Christmas leftovers into a delicious post-Christmas chili. Throw it in bread bowl and it’s a no-fuss dinner you can serve your holiday house guests (who may or may not have decided to overstay their welcome).

This recipe can be doubled or tripled, depending on how many people will be stopping by (or lingering).

Kathi says “It’s truly this easy.”

Kathi Lipp's December 26th Chili

Kathi Lipp's Chili

This family favorite chili can be dressed up with a bread bowl for the holidays.
Author: Angela G.
5 from 1 review
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Course: Dinner
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 Servings
Yield: 1 pot


  • ¾ lb. leftover chicken or turkey shredded
  • 1 cup onions chopped
  • 1 clove garlic minced
  • 16 oz. stewed tomatoes
  • 16 oz. kidney beans
  • 16 oz. tomato sauce
  • 3 tsp. chili powder
  • ½ tsp. basil
  • 6 oz. tomato paste
  • salt & pepper to taste
  • shredded cheddar cheese
  • sour cream


  • In a large saucepan, sauté onions and garlic until the onions are translucent. Drain.
  • Place in your Crock-Pot, along with the leftover chicken or turkey, un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, salt and pepper.
  • Cook on low for at least four hours.
  • Serve in a warm, toasted bread bowl topped with cheddar cheese and sour cream.

Nutrition Facts

Calories: 404kcal | Carbohydrates: 53g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 72mg | Sodium: 1308mg | Potassium: 1851mg | Fiber: 15g | Sugar: 16g | Vitamin A: 2482IU | Vitamin C: 31mg | Calcium: 137mg | Iron: 9mg
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