Leftover Turkey Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
Leftover Turkey Chili
Description
This Leftover Turkey Chili recipe uses shredded or diced cooked turkey combined with a seasoning mix of chili powder, cumin, smoked paprika, and oregano to create a robust flavor. The base starts by sautéing onions and bell peppers until tender, followed by the addition of a spice paste made from the seasoning ingredients plus tomato paste, garlic, and water. The turkey meat is added to coat with spices before diced tomatoes, bay leaves, salt, pepper, and water build the stew. Simmering uncovered for 20 minutes thickens the chili and melds the flavors.
The mixture offers a texture of tender vegetables complemented by the lean turkey meat, with a moderate heat level governed by chili powder and red pepper flakes. It’s a flexible chili that can be served immediately with toppings and works well as a reheated meal.
Salt adjustments depend on the type of kosher salt used, and the recipe notes emphasize using skinless turkey meat to avoid rubbery textures. Since the meat is leftover, the dish’s storage life depends on the original turkey’s freshness, underscoring proper refrigeration and use within several days.
Ingredients
Seasoning mix:
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 3 ounces tomato paste half a can
- 2 tablespoons garlic minced, fresh
- 2 tablespoons water
Chili:
- 2 tablespoons olive oil
- 1 onion medium, diced
- 2 bell pepper medium, diced
- 1 teaspoon kosher salt divided; see notes below, Diamond Crystal brand
- 24 ounces turkey meat skinless, shredded or diced; 5 cups, white, cooked
- 30 ounces diced tomatoes undrained; see notes below, petite
- 2 bay leaf
- ½ teaspoon black pepper
- 1 cup water
Instructions
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes. Add the onion, bell peppers, and ½ teaspoon of kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, for 30 seconds.
- Stir in the turkey meat until well-coated in the spices.
- Add the tomatoes, bay leaves, remaining salt, and black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.
- Serve immediately with your favorite toppings.
Notes
- If substituting salts, adjust amounts accordingly; for Morton kosher salt, use half the listed amount.
- Use skinless turkey meat to prevent rubbery chunks in the chili.
- Give regular diced tomatoes a rough chop for better texture in the chili.
- Since leftover turkey is used, consider how long the turkey has been stored when planning how long the chili will keep.
- Properly store leftovers in airtight containers and consume within 3-4 days for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 798mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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