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Turkey Chili Recipe
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5 from 1 vote

Turkey Chili Recipe

Wondering what to do with your Thanksgiving leftovers? Spice them up with this quick and easy Paleo chili, great for eating now or freezing for later.
Course Main Course
Cuisine American
Keyword chili, turkey
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 350kcal
Cost 12

Ingredients

Instructions

  • In a large saucepan placed over medium-high heat, melt some cooking fat and cook the onions, bell peppers, and carrots until the onions are golden (about 5 minutes).
    2 cups of carrots, 2 bell pepper, Paleo cooking fat, 2 cups onions
  • Add the garlic, chili powder, cumin, red pepper flakes, and oregano. Stir well and cook for a minute.
    4 garlic cloves, 2 tbsp. chili powder or to taste, 1 tbsp. ground cumin, 1 tbsp. dried hot red pepper flakes, 1 tsp. dried oregano
  • Add the diced tomatoes, tomato paste, chicken or turkey stock, and cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir.
    3 to 4 cups of shredded, 2 cups diced tomatoes, 2 tbsp. tomato paste, 1 cup chicken or turkey stock, Sea salt and freshly ground black pepper to taste
  • Bring the chili to a simmer, then reduce the heat to low, and let it simmer, uncovered, for 30 to 45 minutes.
  • Serve warm with freshly sliced green onions on top.
    Green onions

Nutrition

Calories: 350kcal | Carbohydrates: 34g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 472mg | Potassium: 1360mg | Fiber: 11g | Sugar: 15g | Vitamin A: 16209IU | Vitamin C: 100mg | Calcium: 194mg | Iron: 8mg