I love this chili any time of the year. I typically use ground turkey for this recipe; but, you could use 3 to 4 cups of diced, leftover Thanksgiving turkey as well. If you use leftover Thanksgiving turkey, simply cook the celery and onion in the oil. Add your already-cooked turkey with all of the other ingredients before simmering.
1 pound ground turkey
2 tablespoons vegetable oil
1 cup diced celery
1 cup chopped onion (~1 large sweet onion)
4 cups of chicken broth or bone broth
2 cans (16-19 oz each) small white beans (Great Northern work well)
2 cups seeded and diced fresh Roma tomatoes (~ 4 tomatoes)
2 cups seeded and diced zucchini (~2 small zucchinis)
1-1/2 cups of fresh, diced poblano peppers (~3 medium peppers)
1 teaspoon sea salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Black pepper to taste
Optional toppings added just prior to serving:
Shredded cheddar cheese
Diced fresh tomato prior to serving
Fresh, diced jalapeno peppers
Brown the ground turkey in the oil in a medium-large saucepan.
Add celery and onion, cook until tender.
Add remaining ingredients except the optional toppings and mix well.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until flavors are well blended.
Just prior to serving, add optional toppings.
(Note: For a smaller batch, cut all ingredients in half.)