As the More is More Mom®, I’m all about ……..more making Turkey Chili from my Thanksgiving leftovers! How about that for a novel approach; create comfort from your comfort food? I don’t know what it is about the soup family, but my people can’t get enough of it. They would eat soup with every meal, every day of the week, so homemade chili was an extra, unexpected treat.
Whether you braved the malls on Black Friday, played football with the fellas or hung your Christmas lights, a warm meal will definitely hit the spot. Use some of that leftover turkey to make a hot and spicy chili.
Spicy Thanksgiving Turkey Chili:
This recipe serves 6, but doubles and triples nicely.
In a large pot, heat;
3 Tbsp olive oil
8 cloves of garlic, minced
1 tsp salt
1 Tbsp dried oregano
1 ½ Tbsp chipotle chili powder
Cook for about 3 minutes, until the onion is fragrant and tender
1/3 cup tomato paste
1 adobo chili, coarsely chopped with 1 Tbsp sauce for spicy
A little less for less spicy, or more for fire house chili
Cook for another minute or so
1 ½ cups of chicken broth
Simmer for about 8 minutes
1 15 oz can of whole peeled tomatoes with their juice, breaking up the tomatoes with a spoon
1 15 oz can of red kidney beans, rinsed and drained
Cook for about 10 minutes
3 cups of cooked turkey, chopped into bite size pieces
Cook until warmed through
Spoon into bowls and top with your favorite garnishes; cilantro sprigs, sour cream, shredded cheese, crumbled tortilla chips or avocado peeled and diced
More comfort food, more spicy goodness, more enjoyable the holidays…..
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