Turkey Chili (with Leftover Turkey)

Turkey Chili (with Leftover Turkey)

from simplyrecipes.com
90 min

This easy turkey chili is a great way to use up turkey leftovers from big holiday meals. Make it with shredded leftover turkey, beans, onion, garlic, and tomatoes.

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

Directions

  1. 1

    Sauté the vegetables: 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. 2

    Add the remaining chili ingredients: 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. 3

    Taste and season: Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes. The chili may be made in 2 days in advance, or frozen for 2 months.

  4. 4

    Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread . Did you love the recipe? Give us some stars and leave a comment below!