This blog post is sponsored by Pomi. All thoughts and opinions are my own.
Once the weather starts getting even a little bit cold, turkey chili becomes my go-to meal. There are so many different ways to make it, but no matter how you do it, it’s always easy to prepare, hearty and satisfying. I love throwing in different fresh veggies, canned beans, and variations of tomatoes to make a super filling and nutrient-dense meal. Lately, I’ve been working on perfecting a go-to recipe, which led me to this incredible chili. Seriously, a few minor tweaks and upgrades made this recipe my favorite turkey chili yet.
Tweak #1: Sauté the vegetables first.
A lot of chili recipes add the veggies in while the chili is cooking. It makes them soft, but doesn’t give them that sweet, caramelized taste that you get from sautéing them first. This was an easy fix – by sautéing the veggies first (I used onions, carrots and celery in this recipe), I was able to give the chili those soft, cooked vegetables anda slight sweetness.
Tweak #2: Add toppings.
A good chili should definitely have toppings. While I’ve tried topping mine with foods like cheese, sour cream and scallions in the past, nothing elevated the chili like a good diced avocado. The avocado adds such a nice creaminess to the chili – it’s a perfect contrast of textures and flavors.
Tweak #3: Use Pomi Finely Chopped Tomatoes.
I recently learned about Pomi products and quickly fell in love. I cook with tomato-based products pretty frequently (pizzas, turkey meatballs and pastas are always on my rotation!) and am always searching for simple tomato products to add to these dishes. Pomi makes products like chopped tomatoes, strained tomatoes, tomato sauce, pizza sauce and marinara sauce. The best part? For most of these, the ingredient list is literally just: tomatoes. That way, you get the tomatoes in the form you need them for cooking, and then are able to flavor as you want with herbs and spices. I love tomatoes, so when it comes to tomato-based cooking products, I think simple is best – then I can flavor as I want from there.
Bonus: Cook with leftover Thanksgiving turkey.
Okay, so this one is best to utilized after Thanksgiving when you have plenty of leftover turkey, but for this one time of year, it’s a huge game changer. I recommend cooking with all of your leftover turkey and making a big batch – stored in an airtight container, it will keep in the fridge for 3-4 days or up to 6 months in the freezer. If you don’t have leftover turkey, no big deal! Ground turkey can be substituted and will still taste good, promise!
Recipe: Thanksgiving Turkey Chili
2 tablespoons olive oil
1 medium onion, diced
3 carrots, diced
3 ribs celery, diced
1 tablespoon minced garlic
~2 cups leftover turkey meat, chopped (or 1 lb lean ground turkey)
26.46 oz. container Pomi Finely Chopped Tomatoes
2 cups low sodium vegetable broth
1 tablespoon chili powder
1 tablespoon dried oregano
1 15 oz. can low sodium kidney beans, drained and rinsed
1 15 oz. can low sodium black beans, drained and rinsed
2 avocados, diced
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