No Bean Turkey Chili
This recipe takes a spin on a great classic comfort food, and a perfect way to brighten up some holiday leftovers in a new way!
Overcoming the obstacles. I’ll level with ya here…outside of Thanksgiving, turkey is not a protein that graces my kitchen often. Not that I don’t like it, but typically the bird is bigger than I can use in a reasonable amount of time and every day it sits in my fridge, it seems to just get more…dry. This year I was going to stare this obstacle in the eye and take on the challenge-all 14 beautiful pounds of challenge! The magical part of this chili is 1) it is a great way to use whatever parts of the bird you happen to have left after your adorable nephew takes 3 bites out of each piece, and 2) because it slow cooks, it actually brings a lot more juice into the meat, resulting in a delicious, fall apart texture.
To carb or not to carb? A beautiful thing about many soups is just how forgiving they are. Throw ingredients in a pot and the longer they cook, likely it will be a great result. I flirt often with a keto based diet, and for this reason (and the elastic on my pants after the holidays…), I decided to keep that in mind as I made this recipe. By omitting the beans and using just one can of tomatoes, it shaves off a few of the carbs that would originally be in a chili, without sacrificing the flavor. I find the trick to maintaining the thick tomato flavor that is iconic to chili is time. As long as you start with adequate liquids, the longer this simmers, the more the soup thickens and you won’t notice the modifications!
How are you using your leftover turkey? Check back for more holiday recipes coming soon!
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No Bean Turkey Chili
Equipment
- Kitchen knife
- Stock Pot
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 6 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 2 cups Turkey/Chicken Stock
- 14 oz Diced Tomatoes, with juices
- 4 oz Tomato Paste
- 2 cups Shredded Turkey
- 1 medium Jalapeno
- 1 cup Chopped Peppers Green/variety-I had a mix of Fresno and bell. Use a neutral flavored pepper that you have on hand
- 1 tbsp Chili Powder
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- In stockpot, warm olive oil and butter and add chopped onions and celery. Allow to sweat until translucent. Add minced garlic.
- Once fragrant and the garlic is partially cooked, add your dried seasonings (chili powder, onion and garlic powder, Italian seasoning, salt and pepper) and stir well.
- Add chopped peppers and shredded turkey, lightly stirring to mix, then add the stock.
- Allow to cook for a few minutes to get the flavors together and then add your can of tomatoes and paste, stirring to mix all.
- Add a little water as needed to cover all ingredients, place a lid on the pot and allow to simmer for several hours. The liquid should reduce to create a rich sauce, but stir often and add water as needed. Serve with your favorite toppings! I like cilantro, black olives, sour cream and cheddar cheese. Enjoy!
