Leftover Turkey Chili (Printable Version)
A comforting chili featuring shredded turkey, fire-roasted tomatoes, beans, and aromatic spices.
# What You'll Need:
→ Fats and Oils
01 -
1 tablespoon olive oil
→ Produce
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1/2 green bell pepper, chopped
→ Canned Goods
05 -
1 (28 fluid ounce) can fire-roasted diced tomatoes, with juices
06 -
1 (4 fluid ounce) can diced green chilies, with juices
07 -
1 (14 fluid ounce) can black beans, drained
08 -
1 (14 fluid ounce) can kidney beans (red or white), drained
→ Meat
09 -
2 cups cooked turkey meat, shredded or cut into pieces
→ Liquids
10 -
1/2 cup chicken broth
→ Spices and Seasonings
11 -
2 tablespoons chili powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon ground cumin
14 -
2 dashes Italian seasoning
15 -
Salt and black pepper, to taste
→ Garnishes (optional)
16 -
Sour cream, cilantro, Tex-Mex cheese blend, or other preferred toppings
# Step-by-Step Guide:
01 -
Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté for 5 to 7 minutes until lightly browned.
02 -
Add minced garlic, fire-roasted diced tomatoes with juices, diced green chilies, black beans, kidney beans, chopped green bell pepper, cooked turkey, chicken broth, chili powder, smoked paprika, ground cumin, and Italian seasoning to the pot.
03 -
Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes to meld flavors.
04 -
Season with salt and black pepper according to taste, then ladle into bowls and garnish with desired toppings before serving.
# Additional Notes:
01 -
For enhanced flavor, allow the chili to rest for 5 minutes off the heat before serving.