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Leftover Turkey Chili

Leftover turkey chili simmers shredded turkey with kidney beans, pinto beans, and tomatoes in a 5-quart Dutch oven. The result is a hearty, gently spiced chili with tender beans and a thick tomato base.
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Prep Time 15 minutes
Cook Time 37 minutes
resting 5 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 3 cups cooked leftover turkey shredded or diced

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until softened.
  3. Stir in the garlic, chili powder, cumin, oregano, smoked paprika, salt, and black pepper; cook for 30 seconds, until fragrant.
  4. Stir in the crushed tomatoes, chicken broth, kidney beans, and pinto beans.
  5. Bring the chili to a simmer over medium-high heat.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally.
  7. Stir in the turkey and simmer for 5 to 10 minutes, until the chili is hot throughout and reaches 165°F in the center.
  8. Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

Stir the turkey in near the end to keep it tender. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use certified gluten-free broth and spices.