Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add onion and saute for five minutes.
While onion is sauteing, chop your turkey.
After the onion begins to brown and soften, stir in the garlic and saute briefly. Reduce the heat under your pot to medium-low, then stir in the chili powder, cumin, oregano, smoked paprika, cayenne, and cinnamon. Saute for another minute.
Stir in the broth, turkey, fire roasted tomatoes, tomato paste, chopped green chiles, beans, and bay leaf. Add sea salt to taste.
Simmer for 30 minutes to blend the flavors, stirring occasionally. Remove the bay leaf.
Serve your big pot of leftover turkey chili topped with shredded cheddar, sour cream, green onions, and/or other chili toppings of choice.
I used a mixture of white and dark meat in today's turkey chili recipe, which is on the milder side. Kick yours up with additional cayenne or add in a diced jalapeño or two while sauteing the onion, if you prefer yours spicy. If you prefer a thicker chili, simply use less broth. (It's your chili; have fun with it!)
Leftover Turkey Chili from Mashup Mom: https://www.mashupmom.com/leftover-turkey-chili/