Leftover Turkey Chili Recipe
Leftover turkey chili made with no beans and a lot of veggies. It's a light and satisfying meal you can top with all your favorite chili toppings.
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Ingredients
- 1 tablespoon oil
- 1 medium jalapeno pepper, seeds removed and minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 6 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 3 large zucchini, peeled and diced
- 3-4 cups roasted turkey, shredded
- ¼ cup chopped cilantro leaves, plus more for garnish
- 1 avocado, sliced
Instructions
Sauté the aromatics:
- In a large 6-quart Dutch oven, heat the oil over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
- Season the vegetables with salt, pepper, cumin, coriander, and chili powder. Continue to sauté for an additional minute to toast the spices.
Simmer:
- Stir in the chicken broth, lime juice, zucchini, and shredded turkey. Simmer for 20 minutes.
- After 20 minutes of simmering, taste for seasoning, adjust if necessary.
Serve:
- Serve the chili in individual bowls topped with avocado slices and chopped cilantro.
Nutrition
Serving: 1 serving | Calories: 185kcal | Carbohydrates: 14g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 268mg | Potassium: 788mg | Fiber: 3g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 61mg | Calcium: 67mg | Iron: 3mg
