Description
A hearty and flavorful leftover turkey chili recipe that transforms your turkey into a smoky, spicy, and comforting meal perfect for chilly days or casual gatherings. This chili incorporates a blend of spices, fire-roasted tomatoes, beans, and optional toppings for a deliciously satisfying dish.
Ingredients
Scale
Main Ingredients
- 3 Tablespoons butter
- 1 (155 g) red pepper, diced (about 1 heaping cup)
- 1 (180 g) red onion, diced (about 1 ½ cups)
- 3 cloves garlic, minced (about 1 Tablespoon)
- 4 cups/1 lb (450 g) cooked shredded turkey meat
- 2 cups (475 ml) beef, chicken, or turkey stock (beef preferred)
- 28 oz (795 g) canned fire roasted diced tomatoes, undrained
- ¼ cup (66 g) tomato paste
- 1 14 oz (397 g) can black beans, rinsed and drained
- 1 14 oz (397 g) can dark red kidney beans, rinsed and drained
- 1 4 oz (113 g) can fire roasted chilis
Spices and Seasonings
- 2 Tablespoons chili powder
- 2 teaspoons light or dark brown sugar, firmly packed
- 1 Tablespoon unsweetened cocoa powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Toppings (Optional)
- Sour cream
- Broken corn chips
- Diced avocado
- Shredded cheese
Instructions
- Melt Butter: Melt 3 tablespoons of butter over medium-high heat in a large pot or Dutch oven until melted and hot.
- Sauté Vegetables: Add diced red onion and red pepper, cooking and stirring frequently until the vegetables become translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Turkey and Spices: Add the shredded cooked turkey to the pot. Sprinkle chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper over the turkey. Stir well to evenly coat the meat with the spices.
- Add Remaining Ingredients: Pour in the stock, canned fire roasted diced tomatoes (with juice), tomato paste, black beans, kidney beans, and fire roasted chilis. Stir to combine all ingredients thoroughly.
- Simmer: Bring the chili mixture to a boil, then reduce heat to low and let simmer uncovered for at least 30 minutes to allow flavors to develop fully, stirring occasionally.
- Serve: Ladle the chili into bowls and top with sour cream, crushed corn chips, diced avocado, shredded cheese, or your favorite toppings.
Notes
- Chili powder: Ancho chili powder or a blend works best for a smoky, slightly sweet flavor, but regular chili powder is a good substitute.
- Cocoa powder: Adds depth to the chili’s flavor without making it taste like chocolate.
- Cayenne pepper: The suggested amount provides subtle heat; adjust to your preferred spice level.
- Storage: Store chili in an airtight container in the refrigerator. Fresh turkey chili keeps for up to 5 days; older turkey leftovers are best used within 3 days. This chili freezes well for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
