Recipe: Leftover Turkey Chili

Mexico’s main source of meat in pre-columbian times was turkey and this would have been a fairly traditional style chili dish.


  • 2 Tbsp Canola oil
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped red pepper
  • One can stewed tomatoes
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tbsp cayenne pepper
  • 1 garlic clove, smashed
  • 2 Tbsp tomato paste
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1/2 cup chicken or turkey stock
  • 1 chopped jalepeno pepper
  • 1 teaspoon dried oregano
  • 3 to 4 cups of shredded, cooked turkey meat (preferably dark)


  1. Saute onion and bell peppers over medium high heat, stirring, until softened, about 5 minutes. Add tomatoes, chili powder, cumin, and cayenene and cook, stirring, for a minute or two more.
  2. Ttransfer to slow cooker. Add garlic, tomato paste, beans, stock, jalepeno pepper, and cooked turkey meat. Allow to cook for 3-4 hours on high or 6-8 hours on low.
  3. Garnish with shredded cheddar cheese, chopped red onion, or sour cream.

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