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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.


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


  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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