Register    Reset Password

Exotic Turkey Chili

Submitted by: bonita on December 2, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Exotic Turkey Chili

This is NOT in any way, shape, or form a traditional chili—it has no connection with any Mexican or Texas recipe. However, it is wonderful. People request this for every mid-winter get together I throw. In fairness, try this recipe as written at least once. I’ve tried varying the recipe a few times, but didn’t get anything as fine as the original. Enjoy.

Attribution Link

Difficulty: Easy

Servings: 8-10

Prep Time: 30 min   Cook Time: 2-3 hours  


5-6 pound turkey, cut in quarters (Alternately, ask butcher to saw a 12-14 pound frozen turkey in half; or purchase turkey breast and drumsticks to meet weight)
1 onion stuck with cloves
2 stalks celery
2-3 sprigs parsley
2 small dried hot peppers
Salt to taste
2 tablespoons chili powder
4-ounce can peeled green chiles, finely chopped
1 cup almonds, ground
1/2 cup peanuts, ground
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 green peppers, finely chopped
4 tablespoons olive oil
1 cup small green olives
1/2 cup blanched almonds


Cover turkey pieces with water and add the onion stuck with cloves, celery, parsley, and peppers. Bring to a boil. Reduce heat, skim off any scum which rises to the surface; cover the pot. Simmer until turkey is tender but not falling from the bones. Remove turkey pieces and cool until they can be handled. Remove the meat from the bones in good-size pieces.

Reduce broth by half over a brisk flame until you have about 4 cups broth. Strain and adjust the salt. Add chili powder, green chiles, and ground nuts. Then simmer until the mixture is thickened, smooth, and well-blended in flavor. If you wish, add additional chili powder. Saute the onion, garlic, and green peppers in olive oil. Add to the sauce and cook for 5 minutes. Add turkey meat and heat thoroughly. Finally, add olives and blanched almonds, then reheat for 3 minutes.

Serve with polenta squares or rice and crisp French bread. A radish and cucumber salad with vinaigrette dressing is good with this chili, as is beer.

Polenta squares: Prepare polenta according to package directions. Spread cooked polenta in 10 x 15 baking sheet. Cool. Cut into squares. Reheat squares in oven or on grill and serve with exotic chili.

Categories: Chilis, Crowd-Size, Entertaining, Main Dish, Other Soups & Stews, Potluck, Poultry

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!