Wild Turkey Chili
We can hardly wait to make this chili the day after Thanksgiving! It's a delicious way to use up leftover turkey, Enjoy!
Servings: 12 cups
Ingredients
- 1 lg. onion chopped
- 1 med. green pepper chopped
- 1/4 c. olive oil
- 4 cloves garlic finely chopped
- 2 T. chili powder (I used Spice Islands)
- 1 T. ground cumin
- 1/2 tsp. cayenne pepper
- 1 tsp. dried oregano
- 1 T. salt
- 1/2 tsp. black pepper
- 2 (14.5 oz.) can stewed tomatoes un-drained and crushed with your hands
- 2 (14.5 oz.) can diced tomatoes un-drained
- 2 (15 oz.) can kidney beans drained and rinsed
- 2 (15 oz.) can black beans drained and rinsed
- 1 c. chicken or turkey stock
- 3 to 4 c. turkey meat cooked and shredded
- sour cream for garnish
- shredded cheddar cheese for garnish
- Chopped red onions for garnish
- Corn tortilla strips for garnish
Instructions
- In a large 8-quart thick-bottom pot, sauté onion and green pepper in olive oil over medium-high heat, stirring until golden, about 5 minutes. In a small bowl, combine garlic, chili powder, cumin, cayenne pepper, oregano, salt and pepper, cook, stirring for a minute or two more. Add a bit more olive oil if needed.
- Add tomatoes, stock, beans, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer uncovered for about an hour.
- Serve with a dollop of sour cream, shredded cheddar cheese, chopped red onion, and corn tortilla strips.
- Cook's Note: Delicious over rice or with a side of cornbread.
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