Turn those leftovers into a pot of pure comfort! This hearty turkey chili is full of flavor and spice and makes use of those Thanksgiving leftovers!
- 2 Tbsp olive oil
- 1 green bell pepper, diced
- 1 onion, diced (large)
- 3 cloves garlic, minced
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 2 tsp dried oregano
- dash of ground cinnamon
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 Tbsp light brown sugar
- 1 1/2 Tbsp unsweetened cocoa powder
- 28 oz fire roasted crushed tomatoes (1 can)
- 15 oz tomato sauce (1 can)
- 14 oz minced green chiles, fire roasted (2 cans)
- 12 oz beer (I like an amber ale)
- 2 cups beef stock (turkey or chicken stock can be substitued)
- 8 cups chopped or shredded roasted turkey, about 2 lbs (rotisserie chicken can be substituted)
- 16 oz white beans, drained and rinsed (1 - 16 oz can)
- 32 oz pinto beans, drained and rinsed (2 - 16 oz cans)
- splash of hot sauce (optional)
- 2 Tbsp fresh lime juice
- shredded cheddar, avocado, and sour cream for topping (optional)
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Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.
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Add pepper and onion and saute until beginning to soften, about 5 minutes. Add garlic and cook another 1-2 minutes.
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Add the spices, sugar, cocoa powder, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins.
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Add the tomatoes, sauce, chiles, beer, and stock. Stir in the cooked chicken and beans.
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Simmer, uncovered, for at least 30 minutes. The chili should reduce a bit and have a nice thick consistency. If you have more time to let it cook, by all means let it simmer. It tastes even better the longer it cooks. Add a splash of stock if it gets too thick.
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Stir the lime juice (and hot sauce is using). Season to taste with salt and pepper. Ladle into bowls and top with garnishes if desired.
- I created this recipe specifically to use up leftover Thanksgiving turkey, but a rotisserie chicken or shredded chicken will work just as well.
- I prefer an amber ale for the flavor it adds to the chili, but a pilsner or IPA will work too. Play around and find your favorite.
- I love the spicy, smoky flavor that fire roasted tomatoes and chilis add to this dish, but if you can't find them, regular (not fire-roasted) can be substituted.
- Beef stock adds a deeper, meatier flavor to this chili, but chicken or vegetable stock can be substituted.
- Toppings, toppings, and more toppings! Go crazy with it! My favorites are sour cream, shredded cheese, cilantro, sliced avocado, and a pile of tortilla chips alongside!