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 Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Yield: 6servings
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Ingredients
For the turkey chili:
16ouncesground turkey(or leftover oven roasted turkey torn into b)
2tablespoonsoilany neutral oil will do
2½tablespoonschili powder
4teaspoonsground cumin
3teaspoonsdry oregano
1½teaspoonsKosher saltor to taste (use a little less if using fine salt)
½teaspooncracked black pepper
1medium yellow onionpeeled and diced
2tablespoonsgarlicminced (about 4 cloves)
1mediumcarrotpeeled and diced
1ribcelerytrimmed and diced
1poblano pepperdeseeded and diced (if you want some heat, keep some or all of the seeds)
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.
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.
Add the onion and garlic and cook until fragrant and the onion looks translucent, about a minute.
Add the diced carrot, celery, and poblano pepper and cook for a minute or two, until the vegetables are well combined.
If using leftover oven roasted turkey:
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.
Then, add the diced carrot, celery, and poblano pepper and sauté for a minute or two.
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.
Continuing the rest of the chili:
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.
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.
After the final simmering, taste the chili and adjust the seasoning if necessary.
Portion and serve the chili while hot and enjoy with cheese, sour cream, avocado, green onions, and/or bread.
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Chili powder - Make sure to use regular chili powder like this McCormick's brand. It's mild and gives the chili its iconic chili flavor.
If you prefer a thicker chili with less liquid, increase the initial simmering time up to 30 minutes so that the stock can become more reduced. You may also want to hold back on the salt a little and adjust the seasoning towards the end, since the stock will be more reduced.