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! Unless you are hosting a huge crowd, you will be faced with plenty of leftovers and the age-old dilemma of how to create a meal that will please even your pickiest of diners. This Paleo recipe makes the perfect post-holiday dish that is packed with nutrients. Peppers and spices add a delicious warmth to this classic comfort food.
Check out our Paleo Thanksgiving article for some more healthy recipes!
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
2 tbsp avocado or coconut oil
3-4 c 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 low/no sodium chicken broth
5-6 fresh tomatoes, diced (or 28 oz. can no salt added diced tomatoes, undrained
In a Dutch oven or large stock pot, heat oil over medium-high heat for about 1 minute.
Add turkey, onion and pepper and cook 5 minutes.
Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.
Add the chicken broth and allow to reduce for 5 minutes.
Stir in the tomatoes and mix well.
Simmer on low heat 20 minutes to allow the flavors to meld.