Turkey Chili Recipe
Tantalizing Leftover Turkey Chili
A simple adapted spring recipe to enhance your leftover Easter turkey for the family to enjoy!
- 2 Tbsp olive oil
- 2 lbs Turkey meat removed from the bone.
- 1 onion, finely diced
- 1 large leek, chopped
- 1 large carrot, peeled and chopped
- 2 stalks of celery, finely chopped
- 4-5 garlic cloves, pressed
- 5 Tbsp chili powder
- 2 Tbsp. ground cumin
- 1 Tbsp. ground paprika
- salt and pepper to taste
- 2 (15 ounces) cans crushed tomatoes
- 1 (15 ounces) can Trattoria sauce or tomato sauce
- 1 (15 ounces) can white kidney, drain juices and rinse beans
- 1 (19 ounces) can red kidney beans, drain juices and rinse beans
Optional: 1 -2 Tbsp. of hot sauce depending on the ‘heat’ you like.
Heat olive oil in a large pot. Stir in the leek, carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften. Add the pre-cooked turkey to the pan to combine the flavours with the meat.
Stir in the tomato sauce, crushed tomatoes, and white, red kidney beans and the optional hot sauce if you want more flavour. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
Serve in a bowl with a side of taco chips, soft tacos or a variety of fresh breads/buns. Toppings to put out on the table beside your chili include: sour cream, grated old cheddar cheese, and chopped green onions.
Pauline VanderVelde, Foods Teacher
Hamilton District Christian High