The Farmstead Chick | Kristi Barnes

Paleo & Whole30 Leftover Turkey Chili

My husband smoked a wonderfully delicious, moist, flavorful turkey for Thanksgiving. We had leftover turkey meals for days, and they were great. But enough’s enough, right? I wanted to use up the rest of the turkey, but I didn’t want to taste the turkey. This Paleo and Whole30 Leftover Turkey Chili FTW!

whole30-leftover-turkey-chili


Warm and spicy, quick and easy, this Paleo and Whole30 Leftover Turkey Chili is the perfect weeknight dinner on a cold, rainy winter night.

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Paleo & Whole30 Leftover Turkey Chili

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories
Author Kristi Barnes

Ingredients

  • 2 tbsp. light olive oil
  • 3 c. shredded cooked turkey
  • 1 large yellow onion diced
  • 1 poblano pepper seeded and chopped
  • 4 tbsp. tomato paste
  • 2-3 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tbsp. cumin
  • 2 c. chicken broth
  • 28 oz. diced tomatoes undrained
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • In a Dutch oven or large stock pot, heat light olive oil over medium-high heat.
  • Add turkey, onion and pepper and cook 5 minutes.
  • Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.
  • Add the chicken broth and allow to reduce for 5 minutes.
  • Stir in the tomatoes and and mix well.
  • Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.
  • Simmer 20 minutes to allow the flavors to meld.

The great thing about this Paleo & Whole30 Leftover Turkey Chili is that you can adapt it to fit what you have on hand. Take a look through your fridge and throw in whatever veggies you have in there. Carrots, zucchini, celery…anything’s game! If you don’t have a fresh poblano pepper on hand, two small cans of diced green chilies will work fine too.

Don’t forget to Pin this Paleo and Whole30 Leftover Turkey Chili for later!

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