Turkey Chili
Difficulty Level Easy
There is something wonderful about the day after Thanksgiving, when you know you don't have to worry about making dinner, because the refrigerator is bulging with leftovers. For me, the first day is all about having slices of turkey and if I'm lucky, dressing and gravy, along with whatever vegetable leftovers there are.
I'm partial to the white meat, so I eat that first, but once all the slices of breast meat are gone, I start looking for ways to stretch all the small pieces and scraps that are left. Over the years I've made casseroles, croquettes, pilafs, anything to disguise the leftovers from my husband, who isn't a big turkey fan. This year's entry into the game seemed to go over pretty well. I liked the fact that the flavours were quite different from those you get at the traditional turkey table. For those of you who are vegetarian and didn't partake in turkey, try this with tofu.
INGREDIENTS
| 1 | large white onion, coarsely chopped |
| 2 bell | peppers (any color), cut into 1-inch pieces |
| 3 tablespoons | vegetable oil |
| 1 tablespoon | chili powder |
| 1 teaspoon | chipotle chile powder |
| 2 teaspoon | packed brown sugar |
| 1 | can whole tomatoes in juice (28-ounce) |
| 1 | can black beans, rinsed and drained (19-ounce) |
| 1/2 cup | water |
| 2 cups | cooked turkey, cut into 1-inch pieces |
PREPARATION:
- Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
- Stir in turkey and let stand, covered, until heated through, 5 minutes.
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