Leftovers From a holiday or from scratch!!!
Chilli is everyone’s favorite and this can easily be made from Thanksgiving leftovers or from scratch. It is a favorite of the Well Effect Team that we want to share with you. It is nutritious, filling, and can definitely be useful at any time!
The options are to use leftover turkey for the meat and make a broth or to use a lb of ground turkey and chicken broth.
For leftovers here is the procedure we suggest;
1) Take all of the meat off the bones and set aside.
2) Put the bones, skin and anything (dripping, etc) from the roasting pan into a pot and cover with about 5 cups of hot water. Simmer for about an hour or more while making the saute for the chili below. Then strain and remove as much of the fat that floats to the top as you can.
3) Take the meat and chop coarsely. Set aside.
Turkey Chili – 10 Servings
40 grams or 2 Tbs olive oil
40 grams or 2 Tbs butter
1 lb chopped fresh or frozen bell peppers
2 medium chopped onions or 8 oz frozen chopped onions.
6 cloves garlic pressed
1 lb mushrooms
1 tbs Cumin
1 tbs Chili
2 Tsp Paprika or Smoked Paprika
1 tsp Black Pepper
1tsp ground chipotle pepper
2 16 oz cans Low Sodium Kidney Beans drained. Discard liquid.
5 cups Turkey broth and drippings (see above), vegetable stock or chicken broth
1 cup left over stuffing( or more to thicken) or 1 cup Steel cut or flake oats
2 cups chopped leftover turkey or 1 lb ground turkey
For mild but noticeable heat try this combination of peppers. You can put in more or less to taste:
1 Avg size Ancho/Poblano – seeds removed and chopped
1 Avg size Serrano pepper – seeds removed and chopped
1 Avg size Cherry pepper – seeds removed and chopped
5 oz Sharp Cheddar Cheese for garnish
Fresh Cilantro chopped
You will use two pans; a large stewing covered pot and a large sauté pan.
Put olive oil chopped Bell peppers and onions in the large sauté pan and reduce and wilt till onions are translucent.
While this is cooking, put butter in the stewing pot and melt on high heat until butter sizzles and just begins to brown. Increase heat at this point and add mushrooms. Shake pot to evenly distribute just a bit and let mushrooms sear before stirring again. If you stir too much the mushrooms will release too much liquid and steam themselves instead of searing, so be careful.
When mushrooms have been seared and cooked, add ground Turkey if using ground meat and cook till crumbled. Then add spices, chopped hot peppers and garlic and cook 2-3 minutes. After spices and peppers have cooked add leftover turkey if using leftovers and add drained beans.
Add broth to pot and bring to a slow boil. Reduce heat and add stuffing or oats while stirring.
Lower heat and simmer covered for 20 minutes stirring occasionally.
Serve with shredded sharp cheddar and a sprinkle of fresh Cilantro.
|Amount per serving|
|Total Fat 17.6g|
|Saturated Fat 6.5g|
|Total Carbohydrate 16.4g|
|Dietary Fiber 3.3g|
|Total Sugars 3.1g|
|Vitamin D 166mcg||836.00%|
Tags: Chili, Recipie, Turkey, Turkey Chili