So while I know most of you don’t still have turkey coming out your ears from Thanksgiving vacuum sealed in the freezer because your husband probably did not buy two and cook two the week after Thanksgiving because he is a sucker for a good deal this is still really good. So you can make this with a roaster chicken or save it for after Thanksgiving. I think it would be really good after Thanksgiving because it is not traditional leftovers. We had this last night and it was super yummy.
Turkey Chili
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (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, heat oil, 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.
Makes about 12 cups. Serves 8.
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