Turkey Chili – Indian Spiced


Thanksgiving is just over a week away, and I am sure many of you are preparing for it.  I am making lists like a crazy lady of all of the things I need to do and all of the ingredients I need to buy to make the perfect meal.

Most of us have our family traditions, and all of our favorite items to make for the big day, but very often the over looked part is the leftovers.  As I mentioned before I can only eat so much of the same thing over and over again, and even though Thanksgiving is my favorite, even that can get old after 3 or 4 helpings.

You can make some pretty awesome loaded turkey sandwiches, Enchiladas, casseroles, omelets – you name it, and you can make it! Last Christmas, with my in laws in the UK, I made turkey chili using whatever spices they had in their pantry.  They happened to have a lot of Indian spices like curry, marsala, turmeric, etc.. so it took on a new life! It was so tasty, that my skeptical father in law went back for multiple servings!

I’ve recreated this dish here with ground turkey, but honestly, the leftover turkey made it so much more flavorful!


What you need:

  • 1 yellow onion, minced
  • 1/2 green bell pepper, minced
  • 3 cloves of garlic, minced
  • 1 lb of ground turkey or left over turkey
  • 1 can of diced or crushed tomatoes
  • 1 can white beans, drained and rinsed
  • 1 tbsp curry powder
  • 1 tsp coriander
  • 1 tsp tumeric
  • 1 tsp masala
  • 1 tsp cumin
  • 1/2 tsp of cayenne or Indian Chili Powder
  • 1-2 cup of chicken or turkey stock
  • salt and pepper to taste

In a large pot or dutch oven heat about a tbsp of vegetable oil over medium high heat.

Once hot add in your onion and bell pepper and cook until translucent.

Add in your garlic cloves and your spices and cook for 2 minutes, stirring frequently.

Add in your turkey. If using raw ground turkey, cook for 8 minutes or so until cooked through, if using leftover turkey, cook for 3-4 min to warm and coat with spices.

Add in your tomatoes and stock and season with salt and pepper.

Let simmer for 30min to an hour for the spices and flavors to mix and the broth to thicken.

Add in your beans toward the end of cooking and mix it all together.

Serve with basmati rice or naan or whatever you like.  This is so delicious and such a great way to use that leftover turkey and give it a new life!

Chicken Chickpea Curry


We love Indian food and order it every couple of weeks from our local delivery place.  I decided I would make an attempt at making it myself. Indian food, like Mexican food or many other ethnic foods for that matter, is all about the spices. Get the right seasoning combination and you can recreate some of your favorites.

This is a whole meal in one dish.  You can certainly serve this with rice, but with the chickpeas, you don’t really need it. This dish is packed with flavor and actually really healthy as well!

The best part about recreating your favorites is that you can use leaner meats and skim off any extra oil/fat you don’t want. You can also use fresh, local ingredients where possible and really control the salt levels as well. I have always believed healthy eating should never feel like sacrifice and this recipe does not disappoint.


What you need for chicken chickpea curry

  • 1 lb chicken thighs (boneless and skinless)
  • 1 serrano pepper thinly sliced
  • 4 garlic cloves minced
  • 1 2″ piece ginger pealed and minced
  • 1/2 – 1 yellow onion finely chopped
  • 1 tbsp canola oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 15oz can chickpeas, drained and rinsed
  • 28oz can crushed tomatoes (no salt added)
  • 2 tsp garam masala

Chop your chicken thighs into 1″ pieces and season with salt and pepper.

Cook in a medium sauce pan on medium heat for 10 minutes until cooked through. Remove the chicken from the pan and drain some of the liquid from the chicken leaving only a small amount.

Add your minced garlic, ginger, serrano, and onion to the pan and cook for 5 minutes on medium heat.

Add your spice mix minus the garam masala and cook for an additional 3 minutes.

Add the crushed tomatoes to the pan and reduce heat to low allowing flavors to simmer together for about 5 minutes.

Add the chickpeas, garam masala, and the chicken into the pan and cover and cook stirring occasionally for another 5 minutes.

Serve in bowls with or without rice.