Leftover Turkey Chili
This Leftover Turkey Chili is hands-down one of the best ways to transform extra turkey into a comforting and flavorful meal. Hearty, healthy and incredibly easy to make.
Equipment
- 1 Dutch oven or soup pot
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 1/2 cup bells peppers, chopped (any color or mixed) I use frozen rainbow peppers from Trader Joes
- 2 cloves garlic, minced
- 2 cups chopped or shredded turkey
- 1 tbsp chili powder
- 1 1/2 tsp brown sugar
- 1 tbsp cocoa powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp cayenne pepper
- 1 1/2 cups beef or chicken broth
- 1 14.5 oz can fire roasted diced tomatoes
- 2 tbsp tomato paste
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can chili beans, drained and rinsed
- 1 4 oz can green chilis
- Tortilla strips, sour cream, shredded cheese, sliced avocado, fresh cilantro, green onions etc for topping (optional)
Instructions
- Heat olive oil in Dutch oven or soup pot and saute onion and bell peppers until softened. Add garlic and cook for about 30 seconds or until fragrant.
- Stir in turkey, chili powder, brown sugar, cocoa powder, paprika, cumin, salt, pepper and cayenne pepper. Stir to coat the turkey.
- Add beef broth, diced tomatoes and tomato paste. Stir together and cook for 1 minute.
- Add beans and canned green chilis and stir together.
- Bring to a simmer, reduce heat, and cook uncovered for 25-30 minutes.
- Taste and adjust seasoning before serving. Serve with optional ingredients if desired.
- NOTES: *Store in refrigerator in an airtight container for up to 4 days. *Freezes for up to 3 months. *Reheat on the stovetop or microwave with a splash of broth to thin it out.
Tried this recipe?Let us know how it was!