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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!
Course: Soup
Cuisine: American
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.