This healthy paleo Turkey Chili recipe is a fantastic way to use up leftover turkey. We love making it with our Thanksgiving leftovers, but Turkey Chili is so incredibly easy to make and scrumptiously satisfying that we make it all year round!
If you open your fridge the day after Thanksgiving and find a pile of cooked turkey, this easy paleo recipe will come to the rescue. Even if you’re exhausted from cooking up a huge Thanksgiving feast, you need not worry. This Turkey Chili is an easy crockpot recipe that requires little to no effort. It’s truly the perfect paleo dinner recipe for Thanksgiving leftovers!
- Leftover turkey meat, white and/or dark
- 4-6 roasted poblano chili peppers
- 2 quarts chicken stock, vegetable stock, or Kettle & Fire Bone Broth
- 2 medium onions, diced
- 3 carrots, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon celtic sea salt
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 1 tablespoon cilantro, minced
- In a large crockpot , combine turkey, poblanos, stock, onions, and carrots
- Allow to cook several hours or overnight
- Add cumin, oregano, and salt
- In a small bowl, combine arrowroot and water to make a slurry
- Stir into crockpot and cook for another 1 hour or until thick
- Garnish with cilantro
You can use any type of chili peppers that you wish in this easy paleo Turkey Chili recipe, though beware, I would not recommend anything that’s too hot. If you’re curious about my use of arrowroot in this paleo chili recipe, I use it to thicken the soup. Feel free to experiment and make this chili without it, or experiment with another thickener of your choosing.
I finished using up all of my turkey today, Monday. How long do you keep your cooked turkey meat in the fridge after Thanksgiving? How long do you think turkey will safely keep? Today was definitely the last day for me and that was stretching it by probably a day.
Here are some of my other easy paleo recipes to help you use up leftover turkey!