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Thanksgiving Special: Paleo Leftover Turkey Chili

The holidays are upon us and there’s nothing better than a fresh organic turkey to kick off the celebrations! Here’s what you do with the leftovers...

Unless you are hosting a huge crowd, you will be faced with plenty of leftovers and the age-old dilemma of how to create repurposed meals that will please even your pickiest of diners. This Paleo recipe makes the perfect post-holiday dish, with peppers and spices that add a delicious warmth to this classic comfort food.

Tip: Find low-sodium chicken broth at the store or use the turkey carcass to make a sodium-free broth before starting this recipe.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.

Details

  • Serves: 4
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
Print this Recipe

Ingredients

  • 2 tbsp avocado or coconut oil

  • 3-4 cups shredded cooked turkey

  • 1 large yellow onion, diced

  • 1 poblano pepper, seeded and chopped

  • 4 tbsp tomato paste

  • 3 tbsp chili powder

  • 1 tbsp garlic powder

  • 1 tbsp cumin

  • 2 cups low/no sodium chicken broth

  • 5-6 fresh tomatoes, diced (or 28 oz. can no salt added diced tomatoes, undrained

Directions

  1. In a Dutch oven or large stock pot, heat oil over medium-high heat for about 1 minute.

  2. Add turkey, onion and pepper and cook 5 minutes.

  3. Reduce heat to medium and add the tomato paste, chili powder, garlic powder, and cumin, stirring well.

  4. Add the chicken broth and allow to reduce for 5 minutes.

  5. Stir in the tomatoes and mix well.

  6. Simmer on low heat 20 minutes to allow the flavors to meld.

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