Turkey Chili
This turkey chili recipe is great for anytime of the year but especially during the cool weather. Our recipe shows you how to make it with both ground turkey and leftover holiday turkey and it's loaded with vegetables, beans, chickpeas, corn, and spices. Complete this chili with our cheesy loaded potato bread or crispy smashed potatoes!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 ounces ground turkey ((or leftover oven roasted turkey torn into b))
- 2 tablespoons oil (any neutral oil will do)
- 2½ tablespoons chili powder
- 4 teaspoons ground cumin
- 3 teaspoons dry oregano
- 1½ teaspoons Kosher salt (or to taste (use a little less if using fine salt))
- ½ teaspoon cracked black pepper
- 1 medium yellow onion (peeled and diced)
- 2 tablespoons garlic (minced (about 4 cloves))
- 1 medium carrot (peeled and diced)
- 1 rib celery (trimmed and diced)
- 1 poblano pepper (deseeded and diced (if you want some heat, keep some or all of the seeds))
- 32 fluid ounces unsalted chicken stock
- 1 can diced tomato ((14.5 oz / 411g can))
- 1 can red kidney bean (drained (15.5 oz / 439g can))
- 1 can chickpeas (drained (15.5 oz / 439g can))
- 1 can sweet corn (drained (8.75 oz / 248g can))
- Shredded cheddar
- Avocado (sliced or diced)
- Sour cream
- Green onion
- Bread
Instructions
- 1
If using ground turkey:
- 2
Heat a pot over medium high heat with the oil. Once the oil is hot, add the ground turkey and cook until it is no longer pink. Make sure to break up the ground turkey as you're cooking.
- 3
Season the turkey with chili powder, ground cumin, oregano, salt, and pepper. Cook for an additional minute until the seasonings are well combined and aromatic.
- 4
Add the onion and garlic and cook until fragrant and the onion looks translucent, about a minute.
- 5
Add the diced carrot, celery, and poblano pepper and cook for a minute or two, until the vegetables are well combined.
- 6
If using leftover oven roasted turkey:
- 7
Heat a pot over medium high heat with the oil. Once the oil is hot, add the onion and garlic and sauté until fragrant and the onions starts to look translucent.
- 8
Then, add the diced carrot, celery, and poblano pepper and sauté for a minute or two.
- 9
Add the leftover roasted turkey (shredded or cut into small bite size pieces), along with the chili powder, ground cumin, dry oregano, salt, and pepper. Sauté everything for about a minute, until everything is well combined and the spices fragrant.
- 10
Continuing the rest of the chili:
- 11
Add the chicken stock and can diced tomato and stir to combine. Bring everything to a boil, then reduce the heat to a low, constant simmer. Let the chili base slowly simmer for about 15 to 20 minutes uncovered.
- 12
After 15 to 20 minutes, add the drained kidney beans, chickpeas, and sweet corn. Stir to combine and let the chili simmer for another 10 to 15 minutes.
- 13
After the final simmering, taste the chili and adjust the seasoning if necessary.
- 14
Portion and serve the chili while hot and enjoy with cheese, sour cream, avocado, green onions, and/or bread.