Turkey Leftovers?? Recipe for a cool night….

At All Weather Seal West Michigan, we know that Turkey was the meal of choice for many on Thanksgiving, and you probably made a huge bird for family and friends to enjoy… There may be a wing or two left over that needs a place to rest, so while the weather outside is chili~ how about making it warm and toasty inside with a pot of Turkey Chili on the stove to warm you up!!!

Great for Thanksgiving leftovers, this turkey chili recipe uses shredded turkey meat!!!

  • 2 cups chopped onion
  • 4 garlic cloves, chopped fine
  • 1 cup chopped green pepper
  • 1/4 cup olive oil
  • Two 35 oz cans stewed tomatoes, crushed
  • Two 15 oz cans kidney beans, drained
  • 2 Tbsp tomato paste
  • 3/4 cup chicken or turkey stock
  • 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
  • 1 Tbsp ground cumin
  • 1 Tbsp dried hot red pepper flakes
  • 1 teaspoon dried oregano
  • 1 Tbsp salt, plus more if desired to taste
  • 1/2 teaspoon black pepper
  • 3 to 4 cups of shredded, cooked turkey meat
  • Sugar
  • Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes.  Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.  Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat.  Bring mixture to a simmer and reduce heat to low.  Simmer, uncovered, for an hour.

3  Salt to taste.  Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream.  Serve alone, over rice, or with corn bread.

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