|Southwestern Turkey Chili|
Southwestern Turkey Chili
Without fail, I always have more leftover turkey after Thanksgiving than is needed for several days of turkey sandwiches. But with minimal extra effort, you can turn these leftovers into a special meal…one that can be frozen and enjoyed even months later. I will be sharing my two favorite post-turkey day recipes – use white and/or dark meat. The first, Southwestern Turkey Chili, is easy to make – has a bit of a southwestern twist with Anaheim chilies and black beans. It’s nice to change up after a few days of sandwiches.
Melt 1 stick of unsalted butter in a large pot. Add the following ingredients: 2-3 medium Anaheim chilies (seeded & chopped), 2/3 C chopped red onion, 2/3 C chopped parsley, 2/3 C chopped red bell pepper, 1 large chopped leek,(white part only), 2 minced garlic cloves, and 2 Tb dried oregano. Sauté in butter until vegetables soften, stirring occasionally, about 10 minutes.
|Veggies ready to begin cooking|
Serve with assorted toppings: grated cheddar cheese, sour cream, chopped red onion and/or chopped fresh cilantro. This is wonderful any time of the year – it freezes beautifully and travels well. You, your friends and family will not be disappointed.