fantasticalicious leftover thanksgiving turkey chili
I love Thanksgiving.
I love spending precious time with my family, gorging on ambitious quantities of turkey and stuffing, and then relaxing.
This year, I went light with only mildly insane amounts of butter in everything and relieved some tabletop weight by completely omitting a vegetable dish. No green beans or salad this year. No siree-bob. Ya, I know. I’m intense.
And what’s left of Thanksgiving besides the added pounds to my thighs?
LEFTOVERS. Delicious, versatile, and seemingly endless leftovers.
I look forward to roasting an oversized winged birdy for the sole purpose of having those frosty morsels in my freezer to nosh on throughout the year.
Many folks don’t know what to do with all those leftovers. Turkey sandwich? And then what?
Well it is with great pleasure that I share with you my favorite leftover turkey recipe that completely transforms the uneaten poultry into a pleasurable cold-weather delight: Turkey Chili. Not only is this chili chock-full of wonderful leftover turkey meat, but you can throw almost anything into the pot that you have in your fridge and it will still be, simply put, AWESOME. Extra carrots? Throw it in. Celery? That’ll work. Bell peppers? Now you’re talkin’.
Whichever route you go, here is my basic recipe for fantasticalicious, super simple weeknight turkey chili.
fantasticalicious leftover thanksgiving turkey chili
Notes: You can easily replace the bacon with leftover turkey skin. If you have leftover turkey bones, throw them into the simmering pot for some serious heartiness.
ingredients
- 3 slices smoked bacon, diced
- ½ onion, diced
- 1 6oz can tomato paste
- 2 tbsp med hot chili powder
- 4 cloves garlic, minced
- ½ bottle decent red table wine
- 2 15oz cans tomato sauce
- 2 tbsp red wine vinegar
- 1 15 oz can garbanzo beans (chickpeas)
- 1 15 oz can kidney beans
- 2 cups chicken or beef stock
- 1 lb leftover turkey meat
- 1 large tomato or bell pepper, diced (or both)
- shredded sharp cheddar cheese, to garnish (optional)
method
1) On medium-high heat, brown the bacon in a large stock pot until crispy. Drain all but 1 tbsp of the fat (I reserve this fat for my morning eggs).
2) Add the diced onion and sauté until soft. Add tomato paste and chili powder. Stir constantly for 30 seconds. Add garlic and continue to stir until fragrant. A layer will form on the bottom of the pan: this is delish tomato fond and it’s what you’re looking for (we’ll deglaze momentarily).
3) Add the red wine and scrape the fond (brown bits) from the bottom to deglaze the pan. Bring to a boil.
4) Reduce heat to medium and add stock, tomato sauce, both cans of beans, vinegar, turkey, and any vegetables you fancy. Bring to a simmer.
5) Reduce heat to low and continue to simmer for 1-2 hours uncovered (or as long as you can stand it!).
6) Top with a super sharp cheddar cheese and enjoy!
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