Why not put all that leftover turkey to use on a cool winter’s night!



Seasoning mix:

  • 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


Seasoning mix:

  • 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



  1. In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
  2. 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.
  3. Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
  4. Stir in the turkey meat until well-coated in the spices.
  5. 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.
  6. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.