Healthy Post-Thanksgiving Turkey Chili


In anticipation of Thanksgiving, we are bringing this recipe to you so you have a use for all your leftover turkey (or chicken)! You could also use freshly bought turkey, ground or whole.

This recipe uses no canned ingredients, which means that there is no aluminum and/or preservatives from the cans in your delicious, nutritious chili. No added broth is required either: the pot retains so much steam that a natural broth is built up inside. All fresh ingredients are cooked from scratch, and the recipe takes an hour and a half! No babysitting the pot is needed, either. You can do your thing while the pot is cooking for you – that’s the power of MEC!

When making this recipe, you can see your MEC pot act as a natural pressure cooker cooking those beans up, as well as a (fast) slow cooker to cook the meat and spices together in your chili. Beans and turkey are packed full of protein. The vegetables are a great source of vitamins. Beans also contain antioxidants that prevent free radicals.

We hope try this recipe and enjoy it, whether it be after Thanksgiving or any time of year!

Serves 4-6 People | Cook Time: 1 Hour 30 Minutes


  • 1 Tbsp. olive oil
  • 2 pounds turkey, white and dark combined
  • 2 cups coarsely chopped onions
  • 2 Tbsp. chopped garlic
  • 1 large sweet red pepper; cored, de-veined, and coarsely chopped
  • 1 cup celery, chopped
  • 1 jalapeño pepper; cored, de-veined, and finely chopped
  • 1 Tbsp. fresh oregano, chopped (or 1 Tbsp., dried)
  • 2 bay leaves
  • 3 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 5 medium-sized tomatoes, chopped
  • Salt and freshly ground pepper, to taste
  • 1 cup dried kidney beans (wash and soak for 2 hours in warm water from faucet before cooking)
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream (optional)
  • Lime, sliced (for garnish, optional)


  • Drain and add your dried beans to your MEC Large or X-Large pot. Add bay leaves. If using dried oregano, add now, then add 4 cups water. Start stove on medium-low for gas, or medium setting when using pot with diffuser on electric stove. Cook beans for 40-45 minutes. In this time, you can chop the vegetables and get them ready.
  • Once beans are almost done, add onions & garlic. Stir, cover, and cook for 5 minutes. Then, add shredded turkey (if leftovers), or add bite-sized chopped fresh turkey or chicken (if fresh). Stir in with onion and spices. Cover and cook for 20 minutes on medium-low for gas and electric stoves.
  • Add the tomatoes, chili & cumin, salt, and pepper (and oregano, if adding fresh). Stir to blend well. Cook for 10 minutes. Check if beans are fully cooked, then smash some to the side of the pot – this is done to thicken the chili.
  • Then add sweet pepper, celery, jalapeño pepper, and oregano. Cook for 10 more minutes on low. Optionally, let the pot sit covered for 30 minutes before serving for the best flavor and nutritive value (the chili will continue to come together after the stove has been turned off).
  • Garnish with cheese, sour cream, and lime wedges, if desired.


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