Carolyne’s Roast Turkey Chili

Carolyne’s Roasted Turkey Chili

Roasted Turkey Thigh Chili Recipe, with kidney beans, corn, and green chillies.
Prep Time 12 hours 30 minutes
Cook Time 2 hours 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 Dutch Oven (My 3-3/4 Quart Le Creuset Dutch Oven is the perfect size for this recipe.)


  • 2 Large turkey thighs; bone in, skin on extra virgin olive oil, salt and pepper
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can kidney beans, rinsed
  • 1 15 oz. can whole kernel corn, rinsed and drained
  • 1 med red bell pepper, chopped
  • 1 med yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 Tbs chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne
  • 2 oz. can diced, green chilies
  • water or chicken broth as needed
  • salt and pepper to taste
  • garlic powder to taste for turkey thighs


  • The Night Before: Rub olive oil over turkey thighs. Add garlic powder, salt and pepper to taste. Roast thighs in oven for an hour and a half at 350℉. Cool. After cutting meat from bones, shred, leaving skin (optional). Place meat in a bowl and refrigerate overnight.
    The Next Day: Seed the bell pepper and chop. Chop onion and mince the garlic, sauteing all three in olive oil 5 to 7 minutes. Add cumin, oregano, chili powder, and salt. Add the turkey meat and tomatoes, kidney beans, green chilies, and corn. Simmer for 45 minutes, adjusting spices to taste.
    Serve with Carolyne's Bandera cloned cornbread recipe

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