Dish of Turkey Chili - Quick
(click to enlarge)

Turkey Chili - Quick


USA
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
50 min
Yes		 A quick chili requiring no advance preparation, but tasty and satisfying all the same - an excellent use for leftover turkey. Goes well with plenty of Jasmine rice and red wine.

10
4
6
1
2
1-1/2
------
14
14
1/3
1/3
2
1/2
tt
1/8
------
oz
oz
oz
cl
T
T
---
oz
oz
c
c
t
t

t
---
Turkey, cooked
Bell Pepper
Onion
Garlic
Parsley, flat
Olive Oil
-- Bean mix
can Kidney Beans
can Diced Tomatoes  
Red Wine
Stock (1)
Chili Powder (2)
Chili Flakes (3)
Salt
Pepper
---- Garnish
Cilantro Leaves
Grated Jack Cheese
Chopped Onion
  (any or all)
Prep   -   (15 min)
  1. Shred or dice TURKEY into pieces about 3/4 inch.
  2. Chop ONION and BELL PEPPER small. Crush GARLIC and chop small. Mix all.
  3. Chop PARSLEY small.
Run   -   (30 min)
  1. Heat Olive Oil in a sauté pan and fry Onion mix stirring until onions are just tender.
  2. Stir in Turkey, Parsley and all Bean mix items. Bring to a boil, then simmer uncovered, stirring occasionally, for about 25 minutes.
  3. Check salt and pepper to taste, adjust liquid if needed.
  4. Serve hot with rice, garnished with any or all of Cilantro Leaves, grated Jack Cheese and/or chopped Onion as you may desire
NOTES:

  1. Stock:

      Preferably this will be stock you just made using the roasted turkey carcass after stripping the meat off.

  2. Chili Powder:

      California or New Mexico is fine - pure chili, not the spice mix.

  3. Chili Flakes:

      Korean, or whatever you have. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1mc_turkchili1 061128 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.