Turkey Chili (with Leftover Turkey)

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

You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.
Note that this turkey chili recipe makes a large pot of chili! Perfect for a gathering. Use leftovers as an easy sauce with pasta or filling for enchiladas.

Turkey Chili (with Leftover Turkey) Recipe

Ingredients

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

• Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.

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