Description
This hearty Leftover Turkey Chili combines tender shredded turkey with a robust blend of spices, fire roasted tomatoes, and beans for a comforting and flavorful meal perfect for using up holiday turkey leftovers or any cooked turkey. The addition of cocoa powder enhances depth without sweetness, while smoky paprika and chili powder add warmth. Serve with your favorite toppings like sour cream and diced avocado to complete this satisfying chili.
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 (preferably beef)
- 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
- 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: In a large pot or a Dutch oven, melt 3 tablespoons of butter over medium-high heat until fully melted and bubbling gently.
- Cook Vegetables: Add the diced red onion and red pepper to the pot. Cook, stirring frequently, until the vegetables are translucent and softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, making sure not to let it burn.
- Add Turkey and Spices: Add the shredded turkey meat to the pot. Then add 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 stock, canned fire roasted diced tomatoes (with juices), tomato paste, rinsed black beans, kidney beans, and fire roasted chilis. Stir to combine.
- Simmer Chili: Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for at least 30 minutes. This allows flavors to fully develop and the chili to thicken.
- Serve: Ladle chili into bowls and serve with your favorite toppings such as sour cream, broken corn chips, diced avocado, or shredded cheese.
Notes
- Chili Powder: Ancho chili powder is preferred for 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: Provides subtle heat; adjust the amount to suit your spice preference.
- Storage: Store in an airtight container in the refrigerator. Use within 3 to 5 days depending on turkey freshness. The chili also freezes well for longer storage.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 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
