Turkey Chili (with Leftover Turkey)

1 Sauté the onions, peppers, garlic, as well as seasonings: In a large, 8-quart, thick-bottom pot, heat the olive oil on tool high warmth. Include the onions as well as green peppers as well as chef, stirring, until golden, about 5 mins.

Include the garlic, chili powder, as well as cumin, and cook, stirring, for a minute or 2 more. Add a little bit much more olive oil if needed.

Method Turkey Chili (with Leftover Turkey)

2 Add tomatoes, beans, supply, prepared turkey: Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, as well as prepared turkey meat. Bring blend to a simmer and minimize heat to low. Simmer, partly covered, for an hour.

3 Add salt: Salt to taste. Sugarcoat to taste if required to balance the acidity of the tomatoes.

The chili may be made beforehand and also chilled for 2 days, or iced up for 2 months.

4 Serve with garnishes: Serve with shredded cheddar cheese, cut red onion, and or sour cream. Offer alone, over rice, or with cornbread.

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