We roasted a 19lb gobbler and I was worried it might not be enough for our table of 12. In the end, there was no need to worry as there was enough for 2nds and a few 3rds. There was also more than enough for leftovers.
To make sure none of the turkey went to waste, I decided to make turkey chili and freeze it for lunches in the New Year. And although gluttony is a definite Christmas tradition, the New Year will bring renewed thoughts of a healthy eating so little added fat and lots of added fibre make this a delicious and healthy left over dish!
This recipe also reminds me of the thanksgiving back in university that I made a big pot of turkey chili for a group of friends....it wasn't until we were almost done eating that I realized I forgot to put turkey in it!!!! Lol.
- 2-3 cups of diced, cooked turkey
- 2 large cans of diced tomatoes
- 1 can (14 oz) white beans, rinsed
- 1-2 cans (14oz) black beans, rinsed
- 1 jalepeno, diced (keep seeds in if you like it on the hot side)
- 1-1/2 teaspoons cumin
- 1 cup ketchup
- 1 teaspoon hot sauce (I like chipotle sauce)
- 2 tablespoons honey
- 2 large onions, chopped
- 1 large red sweet pepper, chopped
- 3 cloves garlic, diced
- 1 teaspoon liquid hickory smoke
What to do:
- Until transparent, saute over medium heat onions, red pepper, and jalepeno in pan lightly coated with cooking spray. (about 5 minutes).
- In large pot, add all ingredients including sauteed vegetables.
- Simmer over medium heat until heated through and bubbling.
- Serve or place into smaller containers and freeze for future use.