Turkey Chili Tex-Mex Style

I don’t care how good you are with judging the size of the turkey you need to buy for the amount of people coming over for dinner, there’s always more leftovers than anticipated. Perhaps uncle Bob started drinking your Eggnog mixed with rum too early while your girlfriend Sue already had too many glasses of Chardonnay before dinner which means both won’t be eating as much. Maybe one of your grandchildren got chicken pox therefore your daughter’s family won’t be able to attend. Things like that happen… c’est la vie!
 
Year after year I don’t mind being left with a ton of turkey meat because after reheating it for a couple meals with the leftover Gravy, leftover Stuffing and all the other leftover side dishes, I reuse the meat for other recipes.
 
In the past 3 years, I’ve shared some of my recipes for leftover turkey meat like my Turkey Tetrazzini, Turkey à la King, Turkey (or chicken) Pot Pie, Turkey Noodle Soup, Turkey Pasta Casserole, Turkey Croquettes, Club Sandwich with Chipotle Mayo, Turkey Zucchini Boats just to name a few plus many more to come in the future. Today is one the whole family will enjoy… my Turkey Chili Tex-Mex Style!
 
With a beautiful combination of ingredients, this dish is incredibly tasty! This is an amazing meal that breaks the “Turkey dinner” routine because it’s so delicious. This Turkey Chili Tex-Mex Style is another easy recipe to add to your leftover section folder…
 
After you’ve had your festive dinner party, don’t panic about the amount of turkey sitting in your refrigerator because this is a great leftover recipe for you to use it in. After trying it, you’ll probably buy a bigger bird on purpose so you can make this flavorful Turkey Chili Tex-Mex Style!
Bon Appétit!
 
Check out these other tasty poultry recipes…
– Roast Duck with Marmalade Glaze
– 3 Cheese Chicken Parmesan
– Chicken Stuffed Crêpes with Poblano Sauce
– Indian Butter Chicken
– Canard aux Montmorency
– Chipotle Chicken Tortilla Pizza
– Quick & Easy Chicken Chop Suey
– Chicken Française
and for even more poultry recipes, click on this link… Recipe Category • Poultry
 

 
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Turkey Chili Tex-Mex Style

Hearty and packed with flavor, this Turkey Chili Tex-Mex Style is a delicious comfort food. It's a great dish to use up your leftover turkey...

5 from 3 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Passive Time 0 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

  

1x2x3x

• 2 tbsp. olive oil tips & tricks
• 1 1/2 cups red onions, chopped
• 1 cup celery, chopped tips & tricks
• 1 cup red peppers, chopped
• 3/4 cup poblano peppers, seeded, ribs removed and chopped
• 1/4 cup jalapeño pepper, seeded, ribs removed and chopped
• 3 large cloves garlic, pressed
• 1 1/2 tbsp. chipotle chili powder
• 1 tbsp. ground cumin
• 1/2 tbsp. dried oregano
• 1/2 tbsp. smoked paprika
• 2 cans (15 oz. each) fire roasted diced tomatoes
• 1 can (15 oz.) corn kernels
• 1 can (4 oz.) diced green chilies
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 3 to 4 cups cooked turkey, cubed see Recipe
• 1 cup low-sodium chicken broth
• ground Himalayan sea salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1 tbsp. raw sugar, or to taste if needed
• 1 big dollop sour cream per bowl
• 1 tbsp. grated sharp Cheddar cheese per bowls
• 2 tbsp. chopped green onions, for garnish
• 2 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

 

• In a large deep pot over medium heat, add oil and when it gets hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes.
• Add red peppers, poblano peppers and jalapeno peppers; sauté until soft, about 4-5 minutes.
• Add pressed garlic, chipotle chili powder, ground cumin, dried oregano and smoked paprika. Stir the ingredients constantly for 1 ½ minutes.
• Add fire roasted diced tomatoes and stir in the vegetable mixture.
• Add the corn kernels with its juice, green diced chilies, kidney & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper.
• Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat back to medium, cover and leaving the lid slightly ajar; cook for 40 minutes.
• Halfway through cooking, taste and adjust if necessary. Stir well and cook for the remaining time.
• When time is up, stir once again, uncover and let it simmer for 30 minutes or until the chili reaches the desired consistency.
• Spoon the chili into warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro.

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