Great for Thanksgiving leftovers! This turkey chili recipe uses shredded turkey meat, kidney beans, onion, garlic, tomatoes and chili.
- 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 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, 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 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.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.