Turkey Chipotle Chili

Turkey Chipotle Chili with a dollop sour cream

Turkey Chipotle Chili

It’s a few days past Thanksgiving Day and, as usual, I’m already pretty sick of turkey.

Because I’m an idiot, I made a 14lb. bird for just two. Last year I did an even larger one for, essentially, just one. I’m sure I’ll do it again; I just like making the whole turkey including the neck (my personal favorite, when it’s cooked tender) and the giblets for the stuffing.  Still, for Thanksgiving dinner, we ate only the drumsticks, so there are a lot of leftovers, including nearly the whole turkey breast.

The goal with this chili was to have it taste as little like turkey as possible; it’s a twist on chicken chilis that I’ve had, significantly spiced with chipotle peppers and cumin. Ingredients include:

  • diced turkey breast
  • one medium yellow onion (small dice)
  • one green pepper (similarly diced)
  • olive oil, (generously, for sautéing)
  • soup stock (turkey)
  • crushed tomato (1 20 oz. can for two breasts)
  • black beans (I used rehydrated dried beans that had been frozen)
  • Mexican oregano (dried, crushed)
  • cumin (powdered, used generously)
  • chili en adobo (~1/2 can, minced; use sparingly to taste as these can be quite spicy)
  • chili powder
  • salt (to taste)

I found the tomato paste and fresh serrano pepper, shown in the photo below, to be unnecessary so didn’t use it this time.

Turkey Chipotle Chili ingregients

Turkey Chipotle Chili ingredients

Chili is an easy flexible recipe so I won’t bother with all the details, except a couple tips that I find useful. First, I like to sautée the fresh vegetables until tender and then stir them with the dry spices before adding liquid. Second, it’s best not to simmer pre-cooked meat (leftover, here) or beans too long as it can cause them to disintegrate due to overcooking and/or stirring.

Whole turkey breast

Whole turkey breast

I cut turkey breast into approximately 1/2 inch cubes.

Preparing Turkey Chipotle Chili

Preparing Turkey Chipotle Chili

Add the beans toward the end of the simmer and stir carefully thereafter to avoid mashing them.

Turkey chipotle chili

Turkey chipotle chili

That’s it: in about an hour, a simple delicious chili to dispatch with the leftover turkey white meat.

Turkey Chipotle Chili

Turkey Chipotle Chili served with a dollop of sour cream

I’m interested to know your Thanksgiving turkey leftover suggestions; I did the typical pot pie last year. one friend made enchiladas; I may try that with the dark meat.

Another friend posted this recipe for fritters made with stuffing: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Fritters with Liquid Cranberry Core and Schmaltz Gravy.

Happy belated Thanksgiving and peace to you and yours!

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Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie

This year I had a lot of Thanksgiving leftovers.  This is quite a different from the past couple years when I’d made thanksgiving dinner my whole family; this year, however having moved 1000 miles away, I was on my own, but still wanted to make a full dinner, simply because I enjoy the hours of prep.
I decided to make pot pies with the leftovers and was interested to learn that it’s still a legitimate pot pie without any sort of crust or pastry top.  See Wikipedia for details on that; it seems logical to me that a pot pie cooked in a pot instead of a crust.

For the pot pies I used all the leftover turkey breast and green bean casserole (that I had topped with broken sweet potato chips).  The green bean casserole is based on Campbell’s cream of mushroom soup, so I added some half and half (sparingly!) to make the pot pie sauce, and stirred in the turkey cut to bite size. I cut and sautéed some carrots, and also tossed in some frozen peas.  Lastly, I seasoned the mixture generously with thyme and filled individual-sized baking dishes and put them in the freezer.

Turkey Pot Pie

Turkey Pot Pie

These simple pot pies reheat from frozen in 1 hour at 350° F, covered with aluminum foil.  Once warm (i.e., boiling a bit – check that it’s thawed by stirring), I topped it with a dinner roll and put it back in the oven for ~5 minutes (max).

Thankfully, these taste great – since I made 8 of them… and they were simple and fun – no recipe or measuring needed!