The chili can be made up to 3 days in advance and refrigerated in a container with a tight fitting lid.
A spicy turkey chili recipe that's great for using up leftover Thanksgiving turkey but also works great with chicken for an easy weeknight dinner.
Ingredients (20)
- 1 tablespoon olive oil
- 1 medium yellow onion, medium dice
- 1 medium yellow bell pepper, cored, seeded, and medium dice
- 3 medium garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons chili powder
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 1/2 pounds shredded, cooked turkey or chicken (about 6 cups)
- 4 cups (1 quart) chicken stock or low-sodium chicken broth
- 1 (28-ounce) can stewed or diced tomatoes (do not drain)
- 1 (15-ounce) can black beans (do not drain)
- 1 (15-ounce) can small white beans, such as cannellini (do not drain)
- 1/4 cup small-dice pickled jalapeños
- 1/2 cup coarsely chopped fresh cilantro
- 1 ounce bittersweet chocolate, coarsely chopped (about 1/4 cup)
- 2 tablespoons fine- or medium-ground cornmeal (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
- Add the chili powder, thyme, cinnamon, allspice, and nutmeg, stir to combine, and cook until fragrant, about 1 minute. Add the turkey or chicken and stir to coat with the spice mixture.
- Add the stock or broth, tomatoes and their juices, beans and their liquid, and jalapeños. Stir to combine and bring to a simmer. Reduce the heat to low and simmer until the flavors have melded, about 30 minutes.
- Turn off the heat, stir in the cilantro, chocolate, and cornmeal (if using), and let sit for 10 minutes. Stir once more to combine. Taste and season with salt and pepper as needed.
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