Why not put all that leftover turkey to use on a cool winter’s night!
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red peppers
- 3 oz tomato paste (half a can)
- 2 tablespoons minced fresh garlic
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 1 teaspoon Diamond Crystal kosher salt divided
- 24 oz cooked white turkey meat, skinless, shredded or diced (5 cups)
- 2 (15 oz cans) petite diced tomatoes, undrained (if using regular diced tomatoes, give them an extra chop)
- 2 bay leaves
- ½ teaspoon black pepper
- 1 cup water
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and ½ teaspoon kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
- Stir in the turkey meat until well-coated in the spices.
- Add the tomatoes, bay leaves, the remaining salt, and the black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.