Turkey Chili Recipe

turkey chili recipe

Is there anything better than a red-hot bowl of chili on a cold era? Here’s a favorite recipe from the archives that I lately remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, buzzer pepper, garlic and loads of spices, this chili terrific with chopped turkey flesh( especially the dark meat !).


  • 4 garlic cloves, chopped fine
  • 1 cup chopped green bell pepper
  • 2 cups chopped onion
  • 2 Tbsp olive oil
  • Two 15 oz cans kidney beans, drained
  • 1 cup of turkey stock or chicken stock
  • 1 Tbsp tomato paste
  • 3 15-ounce cans crushed tomatoes (fire roasted if you can get it)
  • 1 Tbsp ground cumin
  • 2 Tbsp chili powder (or up to 4 Tbsp if you like it spicier)
  • 1 to 3 teaspoons sugar (optional)
  • 3 to 4 cups of shredded, cooked turkey meat
  • 1/2 teaspoon black pepper
  • 1 Tbsp sea salt, plus more if desired to taste
  • 1 teaspoon dried oregano
  • Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.


1 Saute the onions, peppers, garlic, and spices : In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high-pitched heat. Add the onions and dark-green peppers and cook, stimulating, until golden, about 5 minutes.

Add the garlic, chili pulverize, and cumin, and cook, incite, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, beans, inventory, cooked turkey : Add tomatoes, tomato paste, inventory, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and shorten heat to low. Simmer, partially covered, for an hour.

3 Add salt : Salt to savor. Add sugar to savor if needed to equilibrium the acidity of the tomatoes.

The chili may be made in advance and chilled for 2 days, or frozen for to two months.
4 Serve with tops : Serve with shredded cheddar cheese, chopped ruby-red onion, and or sour ointment. Serve alone, over rice, or with cornbread.