The weekend after Thanksgiving dinner is highly anticipated by most . Shopping, football and other sports on TV, plus great food make for happy times for many. Around here, we always hope someone hid an extra pie for dessert after we eat leftover turkey again!
Turkey chili has come a long way in acceptance, and we serve it year around using ground turkey…but we enjoy it most when it’s made with diced turkey leftovers.
This recipe takes very little time and is sure to please. Simply adjust the ingredients to your own taste…making it hotter or milder is a snap with a drop or 2 of hot sauce or extra chili powder and cumin.
Give it a try this weekend, and don’t forget the cornbread!

You will need:

Large skillet
Large, heavy saucepan
Wooden spoon

1 cup chopped onion
1/2 cup green pepper, diced ( optional )
1/2 cup celery,diced
2 cloves garlic, minced
2-3 Tbsp vegetable oil

1 Tbsp chili powder
1 tsp cumin
1-1/2 tsp sugar
1 can tomato sauce
1 can diced/stewed tomatoes

1 small can green chiles,( don’t drain ) optional
1 can kidney beans, drained ( substitute Northern beans )
2 cans chili hot beans ( I use Brooks mild )
3 cups shredded or diced cooked turkey
1/2 cup water

Shredded cheese ( optional )

Directions

Combine onion, garlic, celery, green pepper and oil in a skillet. Saute until tender.
Add chili powder, cumin, sugar and stir well.
Place in saucepan and add remaining ingredients. Heat on medium low until hot. Stir often.

Ladle into soup bowls and garnish with cheese if desired. Enjoy! Goes quite well with skillet cornbread!