turkey chili
ambitious kitchen
This is an excellent way to use half of a whole turkey breast, made en cocotte. I very (VERY) loosely followed the quantities outlined by the linked recipe for turkey chili, but swapped ground turkey for shredded meat from a turkey en cocotte. So instead of browning the meat at the beginning, I added it at the end, at the same time as the beans. and let the whole thing simmer for a bit to bring together the flavors. Although making turkey en cocotte takes some time, this recipe is extremely fast and easy if you already have the turkey en cocotte finished.
I used the ambitious kitchen recipe mainly because it does not call for tomato paste. I don't remember exactly, but I'm pretty sure I skipped the bell pepper and swapped the can of corn for another can of beans. I don't think it particularly matters the exact quantities you use, but the ambitious kitchen recipe gives you a starting point.
If I remember correctly, you get a fair amount of braising liquid / stock when you make turkey en cocotte. This liquid, if available, is great to use in place of the chicken stock to give an even meatier flavor.
In general, turkey chili is known to be a bland, dissapointing meal that people only eat in the hopes of being healthy. I would say that by using turkey en cocotte, you get a much more flavorful, meaty chili than you would get with ground turkey.