Turkey Bean Chili

Still have some left-over turkey from Thanksgiving? Or just in the mood for a hot chili? Here’s an idea for a dish! Being that there was a large sum of turkey leftover from the feast last Thursday I decided to make a hearty chili. It turned out to be great use of leftovers and provided a pretty impressive dish for Sunday nights football game watch party. Watch out, it has a spicy kick to it!


One of my favorite things about recipes like this one is how flexible and adjustable they are. The possibilities are endless! Make it vegan/vegetarian friendly by excluding the turkey and substituting chicken broth for vegetable broth. Make it into a soup by simply adding more water, or try it with other beans and vegetables. IMG_2530


  • 1 tbsp. Olive Oil
  • 5 Garlic Cloves (mashed)
  • 1 onion (chopped)
  • 1 Green pepper (chopped)
  • 1/4 tsp. salt
  • Shredded Turkey (as much as you want)
  • 1 can Cannellini beans
  • 1 can red kidney beans
  • 1 can black beans
  • 2 ounce diced tomatoes
  • 2 small potatoes
  • 1 green jalapeno (chopped with seeds)
  • 2 carrots (peeled and chopped)
  • 2 c. Low sodium chicken broth
  • 2 c. water
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 2 tbsp. tomato paste
  • Cilantro to top
  • Lime wedges
  • Avocado to top (optional)

Sautee garlic and onion in olive oil until golden brown. Add carrots, potatoes, tomatoes, peppers, and beans into pot with broth. Stir in the rest of the seasoning ingredients, leaving to cook on medium for 20-30 minutes. Serve with cilantro, lime wedges, and avocado.



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