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Almost a week after Thanksgiving and would you believe we STILL have leftover turkey? Yikes!

With the exception of its wings, I don’t really care for turkey. I mean, I’ll eat it but I’m not crazy about it. I do love the wings, though. Yeah, I already said that…

Normally, I hate turkey leftovers. Simply Recipes posted a Turkey Chili recipe (and other Turkey leftover recipes). What’s a gal named Paz, whose looking for cooking adventures expected to do? Attempt to make it, of course!

This Turkey Chili was a winner for me. As recommended in the recipes, I served the Turkey Chili on a bed of rice, topped with red onions, cheedar cheese and sour cream. Let’s all say, “Delicious!” I especially loved the crunch of the chopped red onions and the combinatoin of the cheese and cream with the chili.

For once, eating leftover turkey a couple of days in a row, hasn’t bothered me at all. The Turkey Chili was basically easy to make and even more tasty as the days passed (Just like my Chili with Sirloin). Thanks, Elise! Your recipe made the leftover turkey go down much easier.

Paz

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Turkey Chili
Simply Recipes

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, 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.

Makes about 12 cups. Serves 8.