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    Home » Turkey Recipes » Turkey Chili

    Turkey Chili

    Last updated: May 18, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    An easy recipe for turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices.

    Ready in about 45 minutes and a breeze to make, this is one of my favorite post-Thanksgiving meals!

    Turkey chili served in a white bowl with a spoon.

    A warm and comforting chili is one of my favorite ways to enjoy turkey meat on the days after Thanksgiving. During the year, I simply use chicken instead of turkey.

    While there are many delicious ways to use up leftover turkey, including turkey stir-fry and turkey curry, a big bowl of chili is especially appropriate for the season. It's hot, spicy, and comforting.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    The list of ingredients needed to make this recipe isn't exactly short. But don't let that deter you! Lots of spices are essential to a good chili. And once you lay out the ingredients, the rest of the recipe is a breeze.

    For the seasoning mixture: I use chili powder, cumin, smoked paprika, dried oregano, crushed red peppers, tomato paste, and minced garlic.

    Olive oil: This is my favorite oil and I use it quite often in my recipes. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead

    Diced onion: I like to use yellow onion, which is a bit milder than white onion. But white onion works too.

    Diced bell peppers: Sometimes I omit them, as I do in the video below. But they do add nice flavor and texture

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the chili could end up too salty.

    Cooked turkey meat: Diced or shredded. Make sure to remove the skin. It will feel rubbery when cooked in a chili.

    Petite-diced tomatoes: Or use regular diced tomatoes and give them an extra chop.

    Dried bay leaves: You can omit these, although they do add a nice layer of flavor.

    Instructions

    Making this turkey chili is easy! It's ready in just 45 minutes. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    1. You start by cooking the onions and peppers in olive oil with some salt.
    2. Add the seasoning mixture, then the turkey meat.
    3. Next, stir in the tomatoes and the bay leaves, and add some water.
    4. Simmer the chili for 20 minutes.
    A six-photo collage showing the steps for making a turkey chili.

    Expert tip

    I usually use white meat, but you can also use a mix of white and dark meat. Just make sure that the meat is skinless. The skin would taste rubbery in chili.

    Frequently asked questions

    Is this a low-carb recipe?

    The onions, peppers, and tomatoes do add up, so this is not a very low-carb recipe. It has 13 grams of carbs and 4 grams of fiber per serving. Whether this works for you or not is up to you to decide.

    Isn't it best to simmer the chili for a few hours?

    I actually prefer to cook it quickly because the turkey meat is already cooked and I don't want it to become overcooked.

    Can I use dark turkey meat?

    Yes, that would be fine. Just as with the white meat, remember to take the skin off before adding it to the chili.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Use ghee or avocado oil instead of olive oil.
    • Experiment with your spices. For example, you could try using dried thyme instead of oregano.
    • As mentioned above, chicken works well in this recipe if you'd rather use that instead of turkey.

    Serving suggestions

    This chili is substantial enough that you can simply serve it in bowls. It's a complete meal.

    I think it's excellent when topped with shredded cheddar, sliced green onions, guacamole, and/or sour cream. If you'd like to serve it with something, try these tasty options:

    • Keto cheese muffins
    • Almond flour cheese biscuits
    • Keto cornbread

    Storing leftovers

    Most cooked leftovers, when properly and immediately refrigerated in a shallow airtight container, keep for 3-4 days.

    But since we’re using leftover meat to cook this recipe, the leftovers could potentially spoil faster.

    So when figuring out how long you can keep this dish, don't forget to take into account the number of days that the turkey meat has already spent in your fridge.

    Turkey chili served in a bowl, topped with a dollop of sour cream.

    Related recipes

    • Chicken chili topped with sour cream.
      Chicken Chili
    • No-bean chili topped with a dollop of sour cream.
      No Bean Chili
    • Pumpkin chili served in a white bowl with cornbread.
      Pumpkin Chili
    • Vegetable beef soup served in a white bowl.
      Vegetable Beef Soup

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Turkey chili topped with a dollop of sour cream.
    4.98 from 78 votes
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    Turkey Chili

    An easy recipe for turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 6 servings
    Calories: 282kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    Seasoning mix:

    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • ¼ teaspoon crushed red peppers
    • 3 oz tomato paste (half a can)
    • 2 tablespoons minced fresh garlic
    • 2 tablespoons water

    Chili:

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 2 medium bell peppers, diced
    • 1 teaspoon Diamond Crystal kosher salt divided
    • 24 oz cooked white turkey meat, skinless, shredded or diced (5 cups)
    • 2 (15 oz cans) petite diced tomatoes, undrained (if using regular diced tomatoes, give them an extra chop)
    • 2 bay leaves
    • ½ teaspoon black pepper
    • 1 cup water

    Instructions

    • In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
    • Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and ½ teaspoon kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
    • Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
    • Stir in the turkey meat until well-coated in the spices.
    • Add the tomatoes, bay leaves, the remaining salt, and the black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
    • Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.

    Video

    Notes

    I usually use white meat, but you can also use a mix of white and dark meat. Just make sure that the meat is skinless. The skin would taste rubbery in chili.

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    Nutrition per Serving

    Calories: 282kcal | Carbohydrates: 13g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Sodium: 798mg | Fiber: 4g | Sugar: 7g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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