29 turkey chili recipes

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Ground turkey chili with jalapeño, kidney beans, green chilis, and a surprise hit of briny Spanish olives and warm cloves. Leaner than beef chili but just as bold. Top with cheddar, cilantro, and a squeeze of lime.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.