Thanksgiving Special: Paleo Leftover Turkey Chili
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.
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
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.