Is there anything better than a hot bowl of chili on a cold day? Here’s a favorite recipe from the archives that I recently remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, bell pepper, garlic and loads of spices, this chili terrific with shredded turkey meat (especially the dark meat!)
You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.
Note that this turkey chili recipe makes a large pot of chili! Perfect for a gathering. Use leftovers as an easy sauce with pasta or filling for enchiladas.
Updated from the recipe archive, first posted in 2005.
Turkey Chili (with Leftover Turkey) RecipePrint
- 2 Tbsp olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, chopped fine
- 2 Tbsp chili powder (or up to 4 Tbsp if you like it more hot)
- 1 Tbsp ground cumin
- 3 15-ounce cans crushed tomatoes (fire roasted if you can get it)
- 1 Tbsp tomato paste
- 1 cup of turkey stock or chicken stock
- Two 15 oz cans kidney beans, drained
- 1 teaspoon dried oregano
- 1 Tbsp sea salt, plus more if desired to taste
- 1/2 teaspoon black pepper
- 3 to 4 cups of shredded, cooked turkey meat
- 1 to 3 teaspoons sugar (optional)
- Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.
1 Sauté the onions, peppers, garlic, and spices: In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes. Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, beans, stock, cooked turkey: Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
3 Add salt: Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
4 Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
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