This turkey chili recipe is intended for leftover turkey from Thanksgiving and other holiday meals. Make sure the turkey has been cooked before adding it to the recipe!
You can substitute three 15.5 oz. cans of black beans instead of using dried black beans. If you make this substitution, then reduce the simmering time in step 3 to only 30 minutes.
2 cups dried black beans
2 cups diced roast turkey (½-inch dice)
4-5 cups turkey broth or chicken broth
2 large yellow onions, diced
1 large yellow bell pepper, seeded and diced
1-2 jalapeno chiles, seeded and minced
1 28 oz can diced tomatoes with juice
4 large cloves garlic, minced
¼ cup chili powder or chili con carne seasoning
2 tbsp golden brown sugar
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher or sea salt
3 tbsp olive oil
sour cream and chopped fresh cilantro for garnish (optional)
- Soak the beans.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and peppers, and sauté until soft, about 5 minutes. Add the chili seasoning, cumin, brown sugar, ground coriander, thyme, and oregano. Cook for another 2 minutes, stirring constantly. Add the garlic and sauté for 30 seconds, stirring frequently.
- Add the soaked black beans, 4 cups of turkey broth or chicken broth, and the canned tomatoes with their juice. Bring the turkey chili to a boil, reduce the heat to a simmer, and cook covered until the beans are tender, about 1½ hours.
- Add the diced turkey. Add up to 1 cup of additional turkey broth to thin the chili to the desired consistency, if necessary. Adjust the seasonings. Continue cooking until the turkey is heated through. Serve, garnished with sour cream and chopped fresh cilantro
Yield: Serves 8