Tuesday, December 22, 2015

Turkey Chili

I'm writing this from Utah.  I am home for two weeks.  I haven't visited for such an extended period in years. 

After Thanksgiving, my grocery store was selling cheap turkey.  I bought a small bird.  It was my first time cooking turkey.  I was pleased with the results.

In addition to eating slices of turkey, I made this chili and a creamy soup I'll post later.

Chili is a perfect meal to make during the winter.  It's hearty and nourishing.  This is a great recipe because with Thanksgiving and Christmas, people often have leftover turkey.

This turkey chile recipe came from the Food Network.  I made it as directed, except for one minor change. They suggest you remove the seeds from the jalapeño, but I did not.

The ingredients are 2 tablespoons vegetable oil, 1 medium onion, 1 green bell pepper, 1 small jalapeño, 2 minced garlic cloves, 1/4 cup chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, salt, pepper, 4 cups cooked turkey meat, 1 28-ounce can fire-roasted diced tomatoes, 2 cups chicken broth, and 2 15-ounce cans pinto beans.

I added the oil in a large pot placed over medium heat.  I added the diced onion and green bell pepper.  I sautéed the onion and pepper for about six minutes.

I added the jalapeño and garlic and sautéed the vegetables for another minutes or two.

I added the chili powder, cumin, oregano, salt, and pepper.

I added the turkey and stirred it until the turkey was coated with the spices.


I stirred in the chicken broth and tomatoes.  My broth was a little lump because I used the pan drippings from cooking the turkey.  I let the chili simmer for 50 minutes over medium heat.  I stirred regularly.

After 50 minutes, I drained and rinsed on can of beans.  I added it to the chile.  I added the second can with all its liquids.

I cooked the chile for another ten minutes to warm up the beans.

It was ready to be consumed.  It was a yummy, hearty meal.  It was filling with large chunks of turkey.

There was an abundance of smooth beans and sweet tomatoes.  

The chile was smokey from the fire-roasted tomatoes and cumin.

It was spicy from the jalapeño and chile powder.  It was rich and flavorful.

I enjoyed this chile and would make it again.  It was satisfying and comforting.


Ashley@CookieMonsterCooking said...

Enjoy your time at home! This chili sounds wonderful!

laura said...

Thanks Ashley! Have a good Christmas!