A delicious way to use up your Thanksgiving or Christmas Turkey leftovers!

4 cups shredded, cooked turkey meat
2 cups carrots, sliced or diced
2 cups onions, chopped
2 bell peppers, chopped
2 cups diced tomatoes
2 tbsp. tomato paste
4 garlic cloves, minced
1 cup chicken or turkey stock
2 tbsp. chili powder, or to taste
1 tbsp. ground cumin
1 tbsp. dried hot red pepper flakes
1 tsp. dried oregano
½ tsp. olive oil
Sea salt and freshly ground pepper to taste
Green onions sliced (optional, for garnishing)


  1. In a large saucepan placed over a medium-high heat, cook the onions, bell peppers and carrots in a splash of olive oil until the onions are golden (about 5 minutes)
  2. Add the garlic, chili powder, cumin, red pepper flakes and oregano. Stir well and cook for a minute.
  3. Add the diced tomatoes, tomato paste, chicken or turkey stock, cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir
  4. Bring the chili to a simmer, then reduce the heat to low, and let it simmer uncovered for 30 to 45 minutes.
  5. Serve warm with freshly sliced green onions on top.

Allowances: Serves 4
Count each serving as 3 proteins (group 6) and 1 restricted vegetable (group 2).

Recipe courtesy of paleodietlifestyle.com