Real Recipes From Real Home Cooks ®

awesome turkey chili

a recipe by
Andy Anderson !
Wichita, KS

Spending a bit of time in the test kitchen, while all my guests are out doing holiday shopping. This is my idea for some of my leftover turkey… I’m making turkey chili. This came out so good, that I’m serving it tonight to my dozen overnight guests. I took the photo in front of the fireplace in the great room. This chili is bowl-licking awesome. So, you ready… Let’s get into the kitchen.

serves 3 to 4
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For awesome turkey chili

  • 1 Tbsp
    new mexico red chili powder
  • 1 lg
    ancho chili, dried
  • 1 pinch
    cayenne pepper
  • 1 1/2 tsp
    ground cumin
  • 2 tsp
    packed brown sugar
  • 2 Tbsp
    grapeseed oil
  • 1 md
    yellow onion, chopped, about 2 cups
  • 2 md
    scallions, chopped
  • 2 clove
    garlic, minced
  • 1 lb
    leftover thanksgiving turkey cut into small pieces
  • 1 tsp
    salt, kosher variety
  • 1/2 c
    milk (whole fat)
  • 1 Tbsp
    tomato paste
  • 14 oz
    chopped tomatoes (fresh or canned)
  • water, as needed
  • 6 oz
    chili beans (optional)

How To Make awesome turkey chili

  • 1
  • 2
    Gather your ingredients.
  • 3
    Remove the seeds from the ancho chili, and soak in warm water for about 15 minutes.
  • 4
    Remove from the water, slice into thin strips, and reserve.
  • 5
    Add the grapeseed oil to a heavy-bottomed pot, over medium-high heat.
  • 6
    When the oil begins to shimmer, add the chopped onions and scallions.
  • 7
    Chef’s Note: When oil begins to shimmer it is just below its smoke point.
  • 8
    Cook until the onions soften and just begin to color, about 5 to 7 minutes.
  • 9
    Add the garlic and sauté until fragrant, about 30 seconds.
  • 10
    Add the diced turkey, and stir to combine.
  • 11
    Add the salt, chili powder, cayenne, cumin, brown sugar, ancho chili strips, and then stir to combine.
  • 12
    Reduce the heat to low, and then add the milk.
  • 13
    Continue to simmer the mixture for 3 minutes.
  • 14
    Add the tomato paste, and stir until combined.
  • 15
    Add the tomatoes, and kidney beans (beans are optional).
  • 16
    Stir the mixture while allowing it to return to a simmer.
  • 17
    Simmer for an additional 5 minutes.
  • 18
    Chef’s Note: While the chili is simmering, further season with a bit of salt, pepper, or whatever spices you enjoy the most.
  • 19
    Chef’s Note: If the chili is a bit too thick, add some water, a bit at a time, until the desired consistency is achieved.
  • 20
  • 21
    Serve in a nice bowl with sharp cheddar shredded over the top, and maybe some crackers or crusty bread on the side. Enjoy.
  • 22
    Keep the faith, and keep cooking.