Turkey Corn Chili
Another great way to use up the leftover turkey. Are you out? Cook ground turkey or chicken, or use leftover cooked chicken - or roast - or ground beef!
|1 tablespoon||olive oil|
|1||medium onion, chopped|
|1||large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)|
|1||jalapeno pepper, seeded and chopped|
|1||bay leaf, fresh or dried|
|1 1/2 pounds||light and dark meat cooked turkeys meat, diced|
|1 1/2 to 2 tablespoon||chili powder|
|1 1/2 to 2 tablespoon||cumin|
|1 to 2 teaspoon||hot pepper sauce|
|2 cups||frozen corn kernels or leftover prepared corn|
|1 (32-ounce) can||chunky style crushed tomato|
|2 cups||prepared chicken stock or broth, paper container or canned|
|2||scallion, white and greens, chopped|
Watch how to make this recipe.
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.
Recipe courtesy of Rachael Ray
CATEGORIES: Turkey Dinner Chili View All