Post Thanksgiving Turkey Chili Recipes

LEFTOVER TURKEY CHILI RECIPE

Steps:

• Heat oil in a large dutch oven or stockpot over medium heat. Add onions, carrots, garlic, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.
• Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1-2 minutes or until the flavors blend.
• Add turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered over medium-low heat for 30 minutes.
• Stir in kidney beans, garbanzo beans, corn, and edamame, and simmer for 10 minutes longer.
• Discard bay leafs, taste for salt and pepper, and serve with toppings of choice.

TURKEY CHILI WITH LEFTOVER TURKEY

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
• Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

TURKEY CHILI

Steps:

• Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
• Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.
• Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
• Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
• Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
• Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired.

LEFTOVER THANKSGIVING TURKEY CHILI

Steps:

• Combine leftover turkey, white beans, black beans, corn, and tomatoes in a large pot. Stir in turkey stock, chili powder, garlic powder, onion powder, and cayenne. Cook over high heat until boiling, stirring often, about 5 minutes. Reduce heat and let simmer for 30 minutes. Serve warm.

LEFTOVER TURKEY CHILI

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
• Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
• Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

POST-THANKSGIVING TURKEY CHILI

Steps:

• Break up turkey carcass and place with leftover meat in a large stock pot.
• Cover completely with water.
• Add chopped onion and bay leaf.
• Bring to boil then cover and simmer for 1 hour (Meat should fall easily from bone).
• Strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (Boullion is also OK, but keep in mind you will have less liquid to work with).
• Separate meat and chop any large pieces, then return to pot.
• Discard any bones, skin, leftover stuffing and other non-edibles.
• Add beans, tomatoes, garlic and spices.
• Simmer, uncovered, for twenty minutes to reduce liquid.
• You may wish to add a bit of flour, if the sauce is thin: To minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (Keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is OK).
• Serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.