Turkey Chili


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This chili is for the one that has leftover turkey. It is light and nutritious.

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Auburn, Washington

Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

4 servings


  • one 14-oz. can tomatoes, diced, with bell pepper, onion and garlic
  • 1 C. corn, cut, frozen
  • one 14-oz. can chicken broth
  • one 15-oz. can black beans, drained and washed
  • one 12-oz. bottle chili sauce
  • 2 1/2 Tbs. chili powder
  • 1 lb. turkey meat, cooked, finely diced
  • 2 C. tomato juice
  • 1-2 chipotle pepper(s) in adobo sauce
  • 1/2 tsp. oregano, dried
  • 1/4 tsp. cumin, ground

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In a sauce pan, add the beans and all but 1/4 cup of the chicken broth. Bring to a boil, cover, reduce heat to medium, and simmer for 45 minutes. When done, take off the heat and set aside. Note: Do not throw away the chicken broth; you will add it to the stock pot later. In a stock pot, add the tomatoes, corn, chili sauce, and tomato juice. Bring to a boil, cover, reduce heat to medium-low and simmer for 10 minutes. Take the chipotle pepper(s), along with the 1/4 cup of chicken broth and place in a blender and blend until smooth. Set aside. After 10 minutes, uncover, and place the remaining ingredients (except the turkey) in the stock pot. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes or until thick. In the last 10 minutes, add the turkey. When done, serve in bowls. Garnish with chopped avocados, sour cream, crumbled corn chips and shredded cheese.

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