Spicy Turkey Chili

What to do with leftover turkey?  If it’s a damp, chilly evening like it is here in Kentucky tonight, turkey chili is the perfect solution.  Northern beans are cooked to perfection.  Then add cubes of cooked turkey, sauteed onions and garlic, sun dried tomatoes, fire roasted red and yellow peppers – red pepper flakes, cumin and a drizzle of olive oil!  A chunk of good bread and a bottle of wine are all that’s needed to make this meal complete!

Spicy Turkey Chili

  • 1 pound northern beans
  • salt
  • pepper
  • olive oil
  • 1 large sweet onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 12 ounces fire roasted red and yellow peppers, roughly chopped
  • 2 cups cubed turkey
  • two pinches of red pepper flakes – more or less!
  • 1 tablespoon cumin

Rinse beans in a large pan.  Drain.  Add twice the amount of water as beans in the pan.  Bring to a boil, cover and simmer for a couple of hours.  Check beans every 20 minutes – stir and add additional water if needed.  When beans are soft and the soup is thick add salt and pepper to taste.  In a small skillet saute the onion and garlic in a little olive oil.  When the onions have softened add to beans.  Add remaining ingredients and stir.  Cover and let beans cook on low for 10 to 15 minutes or until all ingredients are hot and flavors incorporate.  Enjoy!


8 responses to “Spicy Turkey Chili

  1. I’ve never made turkey chili. Our Thanksgiving is long over, but I will keep this in mind for after Christmas! It looks yummy!

  2. I like the sweet flavor of the tomatoes. You have to ween yourself off sugar you know after Turkey Day!

  3. I had to go to work today and opening this post and seeing this comforting stew is making me want to hurry up home! I wish a bowl of this was waiting for me!! Sounds so delicious!

  4. This does look good, Phyllis, and would be a perfect meal for these chilly days. What a great use for that leftover turkey!

  5. Thank you, John. It was my first chili to make for the year – and Ritchey and I both agreed we liked it better than my other recipe!

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