I don't know why I don't make turkey more often during the year. It is delicious, really easy and the leftovers are coveted in our house. This recipe uses every part of the bird but you can also make this with smoked turkey you buy at the store...just omit salt becasue smoked turkey is really salty. I like this chili because it is light and more like a soup plus I prefer white beans and this recipe lends itself nicely to great northern beans. My other favorite thing about chili is you can make a huge batch, freeze half and invite friends over for a bowl of chili with lots of toppings. Our family always uses large corn chips instead of spoons and therefore the dish is super fun to eat!
Watch the 3 minute "how to" video below
Tailgating Tidbits
Leftover Turkey Chili
Recipe courtesy of Celeste
This recipe uses your leftover turkey in the dish and the bones
to make stock for the chili.
Ingredients for stock:
1/2 medium Vidalia onion, cut in quarters
8-10 cloves of garlic, leave whole
3 ribs celery, cut in large chunks
2 carrots, cut in large chunks
The stems from your cilantro
Place the above items in your crockpot, add your turkey bones with any leftover skin and cover with water.
Add any spices you want, 1 teaspoon of each or just a pinch. I always add salt, pepper, herbs de Provence, thyme, fennel seeds and turmeric (for health benefits).
Cover with water and place on low for 24 hours.
Strain the broth into mason jars using a fine mesh strainer. You need 2 cups for the chili.
You can freeze the broth or make soup, risotto or drink it to warm you up! You may find a layer of fat on the top as it cools. I usually scrap that off and freeze it to use in matzo balls. You can use or discard.
Ingredients for chili:
1/2 medium Vidalia onion, chopped
8-10 cloves of garlic, chopped
3 ribs celery, chopped
2 carrots, chopped
6 scallions, chopped
½ jalapeno chopped (optional)
A handful of cilantro, chopped
2 cans of Great Northern Beans, do not drain or rinse
3 Tablespoons olive oil
1 beer, dark beer preferred
1 teaspoon each:
Kosher Salt, Cumin, Paprika ( I use both Sweet Hungarian and Spanish Smoked Paprika , Turmeric, herbs de Provence, thyme and any other spices you like especially for heat.
1 Tablespoon of chili powder
For the chili:
Heat 3 T olive oil in a huge stock pot with a few cracks of black pepper, add the chopped onion, garlic, carrots, celery, jalapeno for about 8-10 minutes to soften the veggies.
Add two cans of beans, 1 can of beer, 2 cups of your turkey broth, all the spices, half your chopped scallions and cilantro and simmer over low heat for about an hour.
Serve with shredded cheese, sliced scallions, sour cream, lime wedges, cilantro and hot sauce.
