Description
A hearty and flavorful chili made using leftover cooked turkey, packed with beans, vegetables, and a blend of spices. This comforting dish is perfect for a quick weeknight dinner and makes excellent use of turkey leftovers.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 1 (4 fluid ounce) can diced green chilies (with juices)
- 1 (14 fluid ounce) can black beans, drained
- 1 (14 fluid ounce) can red or white kidney beans, drained
- 1/2 green bell pepper, chopped
- 2 cups cooked turkey meat, shredded or cut up
- 1/2 cup chicken broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 dashes Italian seasoning
- Salt and pepper, to taste
Optional Garnish
- Sour cream
- Cilantro
- Tex-Mex cheese blend
Instructions
- Sauté Aromatics: In a soup pot over medium-high heat, heat the olive oil and add the chopped onion. Sauté for 5-7 minutes until the onion becomes lightly browned and fragrant.
- Prep Ingredients: While onions are cooking, mince the garlic, chop the green bell pepper, and drain the canned beans to prepare all ingredients for the chili.
- Combine and Simmer: Add the minced garlic, fire-roasted diced tomatoes with juices, diced green chilies, black beans, kidney beans, chopped green bell pepper, shredded turkey meat, chicken broth, chili powder, smoked paprika, ground cumin, and Italian seasoning to the pot. Increase the heat to high until boiling, then reduce to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot and garnish with sour cream, cilantro, and Tex-Mex cheese blend as desired.
Notes
- Use leftover turkey for a quick and easy meal.
- For a spicier chili, add extra diced chilies or a pinch of cayenne pepper.
- If thicker chili is preferred, simmer uncovered longer to reduce liquid.
- Can be refrigerated for up to 3 days or frozen for up to 3 months.
- Substitute turkey with chicken or ground meat if desired.
