Yesterday I posted my answer to leftover white turkey meat with a recipe for Turkey Tetrazzini Gone Wild. Today it is dark meat’s turn.
My friend Kelly keeps talking about her turkey chili and how good it is. She wasn’t available to give me the recipe, so I winged it. I made chili much the same as I always make chili, just using cooked turkey meat instead of ground beef. Kelly’s turkey chili is more soup-like than chili-like, but mine was all chili, including the beans. It was delicious plain…
…and all dressed up with diced onion, cheddar cheese, jalapeños and sour cream.
I used canned beans in this chili, both small red beans and pinquito beans with onion and cumin. If you can’t find the pinquito beans, just use another can of small red beans or your favorite chili bean. Since the beans are already cooked, don’t add them until the end after the tomatoes have simmered with the spices. I don’t care for the liquid in canned beans, so I drained the small red beans. The pinquito beans are in a spiced sauce and I added it for the extra flavor. The spices can be adjusted per your own taste preferences. You could also use sweet paprika but the smoked version really works in this recipe. I like hot, spicy food so I actually added a little ground chipotle pepper. Shhh, don’t tell Michael.
Michael made an interesting observation. He thought this chili would be good served over hash browns, topped with a fried egg. I might just have to try that with the leftovers.
- 2 cups diced cooked turkey
- 1 large, sweet onion, diced
- 3 tablespoons canola oil
- 2 cloves garlic, finely minced
- 1 (15 ounce) can petite cut tomatoes, plus juice
- 3 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cracked black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 (14.5 can) small red beans, drained
- 1 (14.5 ounce) can pinquito beans with onion and cumin, plus liquid
- 1 teaspoon salt
- For the garnish:
- Grated cheddar cheese
- Sweet onion, finely diced
- Jalapeño peppers, thinly sliced
- Sour cream
- Heat the oil in a large heavy bottomed pot on medium-high. Add the diced onion and cook until translucent. Add the minced garlic and continue cooking for a minute or two. Add the tomatoes, chili powder, smoked paprika, cumin, black pepper and cayenne, if using. Cook on low heat until the tomatoes break down and the color changes to a deeper, reddish brown. Add the drained small red beans, the pinquito beans with the liquid, and the turkey. Check seasoning and add more if needed. Continue cooking over low heat until heated through. Add the salt and remove from heat.
- Serve in bowls and garnish with grated cheese, diced onion, jalapeño peppers, and sour cream.