by Stella Zedman
Average User Rating:
When you just can't face another turkey sandwich, toss the remaining turkey leftovers into this spicy chili. This Mexican-inspired medley, made with kidney beans, corn, green pepper, jalapeno pepper, garlic and onion, is sure to spice things up.
- 1 clove garlic, chopped
- 1 onion, chopped
- 1 medium green pepper, chopped
- 2 fresh jalapeno peppers, chopped
- 2 tbsp. (30 mL) vegetable oil
- 2 cups (500 mL) chopped leftover turkey
- 1 can (19 oz./540 mL) white kidney beans, rinsed and drained
- 1 cup (250 mL) corn niblets (frozen, canned or fresh)
- 1 tbsp. (15 mL) all-purpose flour
- 1 tbsp. (15 mL) Mexican chili powder (or whatever you like)
- 1 tsp. (5 mL) ground cumin
- 1/2 tsp. (2 mL) salt
- 2 cups (500 mL) chicken or turkey broth
- In a large saucepan or Dutch oven, cook garlic, onion, green pepper and jalapeno pepper in vegetable oil for about 5 to 7 minutes or until softened. Add chopped turkey, beans, corn, flour, chili powder, ground cumin and salt. Stir well to mix, then add chicken broth. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 to 20 minutes.
- Serve hot, with rice, tortillas or corn bread.
How kids can help
Chop turkey and measure ingredients into the pot.
Older kids (12 and up) can help cook and stir the chili as it simmers, with adult supervision.
More Thanksgiving-Leftover Recipes: