Description
A hearty and flavorful leftover turkey chili recipe that uses shredded turkey, spices, beans, and fire roasted tomatoes to create a satisfying and warming meal perfect for repurposing Thanksgiving or any cooked turkey.
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)
- 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
- 4 cups/1 lb (450 g) cooked shredded turkey meat
- 2 cups (475 ml) beef, chicken, or turkey stock (beef stock 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
- Your favorite toppings: sour cream, broken corn chips, diced avocado, shredded cheese, etc.
Instructions
- Prepare Vegetables: Melt the butter over medium-high heat in a large pot or Dutch oven until fully melted and hot.
- Sauté Peppers and Onion: Add the diced red pepper and red onion to the pot. Cook, stirring frequently, until the vegetables are translucent, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 1 minute, being careful not to burn the garlic.
- Add Turkey and Spices: Add the shredded cooked turkey to the pot. Then add chili powder, brown sugar, unsweetened cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper. Stir well until the turkey is evenly coated with the spice mixture.
- Add Remaining Ingredients: Pour in the stock, canned fire roasted diced tomatoes with juice, tomato paste, rinsed black beans, rinsed kidney beans, and fire roasted chilis. Stir to combine.
- Simmer Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for at least 30 minutes to allow all flavors to meld and the chili to thicken slightly.
- Serve: Spoon the chili into bowls and top with your favorite toppings such as sour cream, crushed corn chips, diced avocado, and shredded cheese. Enjoy warm.
Notes
- Chili Powder: Ancho chili powder or a blend of chili powders gives a smokier, sweeter flavor than regular chili powder, but regular chili powder works fine as well.
- Cocoa Powder: Adds depth and richness without making the chili taste like chocolate.
- Cayenne Pepper: Provides subtle heat; adjust amount to taste to control spiciness.
- Storage: Store chili in an airtight container in the refrigerator for up to 5 days if turkey is fresh; 3 days if turkey is older. This chili also freezes well for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 80 mg
