When I go through the trouble of cooking a turkey, I purposely cook a bird that is more than needed for one or two dinners. For example, for our Easter dinner for five, I cooked an 11 pound bird. There is just so much you can do with turkey leftovers! It’s healthy and it’s economical! I mean, of course, the reheating of the typical delicious turkey dinner dishes – turkey, mashed potatoes, stuffing, gravy etc is a superbly scrumptious meal that’s ready to eat with just five minutes; which is a breeze considering that the previous day, the exact same meal took literally hours to prepare. However, by the third day, the side dishes are gone and I still have lots of leftover turkey… thankfully. I love to use some of it to make this super healthy Turkey Chili. Those who are extremely health conscience can substitute the canned beans with raw beans and will have to adjust the cooking time and also allow for time to soak the beans.
Recipe (serves 6-8)
3 cups chopped turkey
1 medium onion (chopped)
3 cloves garlic
28 ounce can of diced tomatoes
2 1/2 cups water
1 can of brown beans (I rinsed mine)
1 can of black beans (or kidney beans, rinsed)
2 tsp chili powder
2 tsp basil
2 tsp oregano
2 tsp paprika
2 tsp cumin
2 tsp Pink Himalayan salt
1 tsp dried mustard
1/3 tsp cayenne pepper (can be adjusted to taste.. mine was ‘warm’)
1 tbsp cocoa
1 can of corn, drained (about 1 1/2 cups frozen)
Shredded cheddar for garnish (optional)
Sour cream or plain yogurt for garnish (optional)
Put all ingredients into a pot. Over medium heat bring to a boil, while stirring. Turn down burner and simmer, with lid on, for about an hour, stirring occasionally. Add corn and simmer for another 5-6 minutes.
We enjoyed this for 2 meals and portion froze the rest.