My husband smoked a wonderfully delicious, moist, flavorful turkey for Thanksgiving. We had leftover turkey meals for days, and they were great. But enough’s enough, right? I wanted to use up the rest of the turkey, but I didn’t want to taste the turkey. This Paleo and Whole30 Leftover Turkey Chili FTW!
Warm and spicy, quick and easy, this Paleo and Whole30 Leftover Turkey Chili is the perfect weeknight dinner on a cold, rainy winter 
Paleo & Whole30 Leftover Turkey Chili
Ingredients
- 2 tbsp. light olive oil
- 3 c. shredded cooked turkey
- 1 large yellow onion diced
- 1 poblano pepper seeded and chopped
- 4 tbsp. tomato paste
- 2-3 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. cumin
- 2 c. chicken broth
- 28 oz. diced tomatoes undrained
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- In a Dutch oven or large stock pot, heat light olive oil over medium-high heat.
- Add turkey, onion and pepper and cook 5 minutes.
- Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.
- Add the chicken broth and allow to reduce for 5 minutes.
- Stir in the tomatoes and and mix well.
- Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.
- Simmer 20 minutes to allow the flavors to meld.
The great thing about this Paleo & Whole30 Leftover Turkey Chili is that you can adapt it to fit what you have on hand. Take a look through your fridge and throw in whatever veggies you have in there. Carrots, zucchini, celery…anything’s game! If you don’t have a fresh poblano pepper on hand, two small cans of diced green chilies will work fine too.
Don’t forget to Pin this Paleo and Whole30 Leftover Turkey Chili for later!
