Monday, November 29, 2010

Leftover Turkey Chili

Congratulations! If you are reading this post, you survived another Thanksgiving without seriously maiming or becoming seriously maimed by a family member. That is an accomplishment. Even so, around Monday, I've still got a mountain of turkey and no stomach for a) eating it as it is or b) throwing it out and cooking something else from scratch. This super simple Leftover Turkey Chili is the answer. Dump a few cans and a few fresh ingredients into a pot and presto, turkey chili. I even went up to Haddon Height's local market to pick up these ingredients. A new taste, a semi healthy meal for a change, and you can use up that pesky leftover turkey. Win-win. I hope you like it.
Leftover Turkey Chili
2-3 cups chopped turkey
1 can canellini beans
1 large can white corn
1 can chicken broth
1 beer
1 red pepper
1 green pepper
1 onion

1. Chop the onion and peppers into large pieces (you can use canned peppers in a pinch).
2. Saute the peppers and onion in 1 Tbs. olive oil in a large pot for 4 minutes until slightly tender.
3. Add drained cans of corn.
And add drained can of beans.

4. Chop turkey into bite sized pieces and add that to the pot. Stir gently and allow everything to come together for one minute.

5. Add one beer, one can of chicken stock and then fill the can with water and add the water.
6. Bring to a boil and turn the heat down to low.
7. To thicken the chili, you can whisk together 1 Tbs. corn starch (or flour) with 1/4 cup of water in a small bowl until smooth and add to the pot. I actually added about 1/3 cup of leftover turkey gravy. Either way, allow the chili to thicken by adding a thickener and cooking on low for 20 minutes.

Serve up with sour cream and tortilla chips.

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