Description
This flavorful leftover turkey chili is a hearty and satisfying dish that transforms cooked turkey into a rich, spicy chili. Infused with spices like chili powder, smoked paprika, and a touch of cocoa powder, this recipe combines fire roasted tomatoes, beans, and tender turkey to create a perfect meal for cooler days. Topped with your favorite chili accompaniments, it’s an ideal way to use up leftover turkey with a delicious twist.
Ingredients
Scale
Base 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)
Spices & 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
Main Ingredients
- 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
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, preferably a Dutch oven, until fully melted and hot.
- Sauté Vegetables: Add the diced red pepper and red onion to the pot. Cook while stirring frequently until the vegetables become translucent, approximately 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, or until fragrant but not browned.
- Add Turkey and Spices: Add the shredded cooked turkey meat to the pot. Sprinkle in chili powder, brown sugar, unsweetened cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper. Stir well to evenly coat the turkey with the spices.
- Add Remaining Ingredients: Pour in the beef, chicken, or turkey stock, canned fire roasted diced tomatoes with their liquid, tomato paste, black beans, kidney beans, and fire roasted chilis. Stir to combine all ingredients thoroughly.
- Simmer: Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for at least 30 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Serve: Ladle the chili into bowls and top with your favorite toppings such as sour cream, crushed corn chips, diced avocado, or shredded cheese as desired.
Notes
- Chili powder: Ancho chili powder adds a smokier, slightly sweeter flavor, but regular chili powder works well too.
- Cocoa powder: Adds depth and richness to the chili without making it taste like chocolate.
- Cayenne pepper: Adds subtle heat; increase based on personal spice tolerance.
- Storage: Store leftover chili in an airtight container in the refrigerator up to 5 days if turkey is fresh, or 3 days if turkey is older. Freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg
