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Turkey Chili (with Leftover Turkey)
Turkey Chili (with Leftover Turkey)
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Create a delicious turkey chili using leftover shredded turkey, beans, onions, garlic, and tomatoes for a comforting meal.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, chopped fine
  • 2 tablespoons chili powder (or up to 4 tablespoons if you like it spicier)
  • 1 tablespoon ground cumin
  • 3 15-oz cans crushed tomatoes (fire roasted if you can get it)
  • 1 tablespoon tomato paste
  • 1 cup turkey stock or chicken stock
  • 2 15-oz cans kidney beans, drained
  • 1 teaspoon dried oregano
  • 1 tablespoon sea salt, plus more if desired to taste
  • 1/2 teaspoon black pepper
  • 3 to 4 cups shredded, cooked turkey meat
  • 1 to 3 teaspoons sugar (optional)
  • To garnish: Shredded cheddar cheese, chopped green or red onion, sour cream
Instructions:
  • Cook the onions and green peppers in a large, thick-bottom pot with olive oil over medium-high heat until golden, for about 5 minutes. Stir in garlic, chili powder, and cumin and cook for an additional minute or two. Add more olive oil if necessary.
  • Add the remaining chili ingredients - tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring the mixture to a gentle simmer, then lower the heat and let it simmer partially covered for an hour.
  • Adjust seasoning by adding salt to enhance flavors. For a perfect balance, adjust sweetness with sugar to counter the acidity of the tomatoes. This chili can be made ahead and stored in the fridge for up to 2 days or frozen for up to 2 months.
  • Top with shredded cheddar cheese, chopped red onion, and sour cream. Enjoy on its own, over rice, or with cornbread. If you enjoyed the recipe, please consider leaving a rating and comment!

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