Happy Thanksgiving Friends!
As a thank you for your continued support, I am offering a Black Friday sale on my cookbook! Use promo code: BLACKFRIDAY15 and get 15% off my cookbook here: https://secure.mybookorders.com/mbo_index.php?isbn=9781545675113 This sale is good now through November 30 – this book makes a great gift for that foodie in your life or of course- YOU!
This over 200 page glossy book is full of family stories, historical backgrounds of the dishes, full color photos, and of course meticulous recipes. The book is 100% made in the USA, so no need to worry about your book getting stuck on some ship in the ocean!
Now, onto today’s recipe. If you followed our recipe for the perfect roasted turkey in my previous blog, you are no doubt going to have some leftover turkey on your hands after Thanksgiving. Let’s face it, leftover turkey breast, no matter how well seasoned, can taste like cardboard all by itself. So I created this next recipe to come to your turkey leftover rescue. I am a firm believer that you can turn most proteins into a super flavorful dish, and this turkey chili is no exception:
Loaded with sweet peppers and onions, smoky fire roasted tomatoes and paprika, then rounded out with earthy cumin and chili powder, this is one dish I can literally eat all week long. When the turkey is finely chopped and simmered for an hour in this aromatic broth, it makes a fine replacement for the ground meat used in traditional chili. I personally prefer pinto beans, but you can use whatever beans you wish.
What’s great is that this dish is an economical way to feed a lot of people, especially now when I feel my grocery bills are climbing 20% every week! To feed more people using the same amount of protein, use 2 cans of tomatoes instead of one, and double the amount of spices. This dish always works great with rotisserie chicken for a quick week night meal all year long.
Check out the easy technique on how to make this family favorite in my new video below:
POST THANKSGIVING TURKEY CHILI
- 1 Red pepper chopped
- 1 jalapeno chopped
- 1 small onion chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 can chopped tomatoes (fire roasted even better)
- 1 can pinto beans (or black beans)
- 1- 2 tsp cumin
- 1/2 tsp oregano
- 1 tsp chile powder (more if you like it spicy)
- 1 tsp allulose or sugar
- Salt to taste
- Dash lemon pepper
- 2 tbsp tomato paste
- 1 1/2 cups chicken or turkey broth
- 2 1/2 cups chopped cooked turkey
Suggested toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped scallions
Heat the 2 tbsp olive oil in a pot. Add the onion and saute for about 3 minutes, then add the red pepper, jalapeno and garlic and saute until the peppers are soft. Add the rest of the ingredients (tomatoes through turkey), then mix and bring to a boil. Reduce the heat and simmer for 1 hour. Add toppings as you wish.
