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.


2 comments:

Ashley@CookieMonsterCooking said...

Enjoy your time at home! This chili sounds wonderful!

laura said...

Thanks Ashley! Have a good Christmas!