Gluten Free Smokey Turkey Chili
 
Prep time
Cook time
Total time
 
Use up leftover poultry in this savory Gluten Free Smokey Turkey Chili. It's quick, tasty, and full of veggies!
Author:
Serves: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped carrots (2 medium)
  • 1 red bell pepper, chopped
  • 1 large (or 2 small) jalapenos, seeded and diced*
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 small can tomato sauce
  • ½ can tomato paste
  • 1 can diced tomatoes (15 oz.)
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon liquid smoke
  • 3 tablespoons dark brown sugar
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • ¼ teaspoon pepper, plus more for seasoning
  • 1¼ teaspoon salt, plus more for seasoning
  • ¾ teaspoon oregano**
  • 2 cans beans, rinsed and drained (I used pinto and kidney beans)
  • 1½ cups diced cooked turkey or chicken
Directions
  1. Prepare vegetables by chopping carrot, bell pepper, and celery. Seed and dice the jalapeno.* Mince the garlic cloves. Set veggies aside.
  2. In a large pot or cast iron skillet, heat olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add carrots and bell pepper. Cook on medium heat for 5 minutes, stirring occasionally. Add jalapeno and celery and cook 5 minutes more, stirring occasionally. Add minced garlic. Season veggies with a few shakes of salt and pepper. Cook an additional 2 minutes.
  3. Add all remaining ingredients to pot or skillet. Stir to combine well. Bring mixture to a low boil, reduce heat, then simmer for about 10 minutes until chili is reduced to desired consistency. Season to taste with extra salt and pepper.
  4. Serve warm over rice, baked potatoes, or plain. Top with desired toppings.
Notes
*Leave some seeds for more heat.
**Replace with dried basil (3/4 teaspoon) or dried parsley (1½ teaspoons) if you don't like oregano.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-smokey-turkey-chili/