Turkey Chili

Hi, American readers! Did you have a nice Thanksgiving? Lots of leftovers? Good!
When you’ve had all the turkey, cranberry, and mashed potato sandwiches you can stand, (what? you’ve never had mashed potato on your sandwich?) try this turkey chili it’s excellent for using up the rest of your leftovers! (for international readers bookmark this for Christmas!)

turkey-chili-2016

Turkey Chili
For the Spice mixture:
2 teaspoons each: Chili Powder, Cumin, Garlic Powder, Dried Oregano.
2 tablespoons Flour.
Mix all ingredients well and set aside.

For the Chili:
2 tablespoons Olive Oil
1 cup diced Onion
1 tablespoon chopped Cilantro
2 cloves minced Garlic
1 can Black Beans
1 can Diced Tomatoes (with juice)
3 tablespoons Salsa
2 cups frozen Corn
4-6 cups shredded Leftover Turkey
1 quart Turkey Stock
2 cups Water
Salt & Pepper

In a large stew pot add the olive oil and heat over medium heat.
Add the onion, cilantro, and garlic and saute until the onions are translucent (about 5 minutes.)
Drain and rinse the black beans and add to the onion mixture.
Then add the tomatoes with the juice, the salsa, and corn.
Next, add the spice mixture. Mix well until all ingredients are well coated.
Add the turkey and mix well.
Add the stock and water and stir to combine everything. Bring to a low boil.
Reduce heat to a simmer. Simmer uncovered for 20-30 minutes or until the chili is thickened and piping hot. Taste for seasoning and add salt and pepper.

Serve with cheese, a dollop of sour cream, and tortilla chips crumbled over the top.

Vegetable Beef Soup

vegetable beef soup

How was your holiday everyone? Were there lots of leftovers? Allow me to suggest this soup to try.
Most of what I used was leftover from my Christmas feast, what wasn’t I had stashed in the freezer.
That’s the beauty of soup! Broth, a few veggies, some leftover protein…Boom! Dinner.

Vegetable Beef Soup

6 cups Beef Stock
1 tablespoon Mixed Dried Herbs
Corn Starch Slurry (1 tablespoon cornstarch + 2 tablespoons cold water)
4 cups cooked Roast Beef
1 cup cooked Carrots
2 cups cooked Potatoes
1 cup frozen Corn (thawed)
1 cup frozen Green Beans (thawed)
Salt & Pepper (to taste)

Dice or shred the beef and set aside. Prepare and measure all the veggies and set aside.
In a large stock pot heat the stock to a boil and add the herbs.
Whisk in the cornstarch slurry. Stir until slightly thickened.
Turn the heat to low and add the meat and veggies.
Season with salt and pepperĀ to taste.
Heat through the meat and veggies in the soup.
Serve with crusty bread or rolls.