Turkey-Vegetable Chili

This turkey vegetable chili is the answer to the post-Thanksgiving fridge: cooked turkey you don’t know what to do with, transformed by chili powder, cumin, and a slow simmer into something that feels like a proper meal again.

The build is unusual for a chili because it skips beans entirely. Whole canned tomatoes (broken up by hand or wooden spoon) form the base, and the bulk comes from a bag of mixed frozen vegetables plus sliced zucchini added at the end so it stays crisp-tender instead of mushy.

The full hour-long covered simmer is what melds the spices into the tomatoes. Cumin and dried oregano need that time to bloom, otherwise they taste flat and dusty.

Ladle this over rice or with a wedge of cornbread for sopping up the broth.

Pro Tips

• Add the zucchini in the final 5 minutes only. Any longer and it turns to mush.
• If using fresh oregano, add it at the end of cooking. The flavor fades during long simmers.
• Break the whole tomatoes up with your hands before adding for a chunkier, more rustic texture than crushing with a spoon.
• Microwave version works in a pinch but you lose the depth that comes from oil-blooming the aromatics on the stovetop.

Variations

• Add a 15-ounce can of black beans or pintos for a heartier, more traditional chili.
• Stir in a cup of cooked rice or hominy for a stew-thickness one-bowl meal.
• Top with shredded sharp cheddar, sour cream, and chopped scallions for a loaded chili-bowl finish.