So, after a few days of turkey, we are all a bit tired of it, so I put it in a freezer bag and save it to make chili with. Great for the Super bowl. Note: The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
- 2 Tablespoon olive oil
- 2 cups chopped onion
- 2 Medium Jalapenos Chopped
- 4 garlic cloves, chopped fine
- 2 Tablespoon. chili powder (or up to 4 for spicier)
- 1 Tablespoon ground cumin
- 3 15-ounce cans crushed tomatoes
- 1 Tablespoon. tomato paste
- 1 cup of turkey stock or chicken stock
- Two 15 oz. cans kidney beans, drained (you can use any type of firm beans),
- 1 teaspoon dried oregano
- 1 Tbsp. sea salt, plus more if desired to taste
- 1/2 teaspoon black pepper
- 3 to 4 cups of shredded, cooked turkey meat (skinless)
- Step 1 Sauté the onions, peppers, garlic, and spices in a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat.
- Step 2 Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.
- Step 3 Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
- Step 4 Add tomatoes, beans, stock, cooked turkey: Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
- Step 5 Add salt: Salt to taste.
- Step 6 Add sugar to taste if needed to balance the acidity of the tomatoes.
- Step 7 Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.