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.

Chicken Burrito Bowl

chicken burrito bowl

This makes about 6 servings so make room in the fridge for leftovers or invite some folks over! It’s even better the next day for lunch!

Chicken Burrito Bowls

1 pound Chicken Boneless Skinless Thighs or Breasts
3 tablespoons Olive Oil
1/4 cup Diced Onion
1 cup uncooked Long Grain Rice
1 14oz can Diced Tomatoes (drained)
1 15oz can Black Beans (drained and rinsed)
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1 teaspoon Cumin
2 1/2 cups Chicken Stock or Broth
Salt & Pepper

Toppings:
Fresh Tomatoes
Diced Green Onion
Sour Cream
Shredded Cheese
Guacamole
Corn chips

In a large saute pan with a lid, saute the onion in 2 tablespoons of olive oil over medium heat, until softened (about 3 minutes)
Dice the chicken into bite size pieces and season with salt and pepper.
Add the chicken to the onions in the pan and cook until browned.
Move the chicken to one side of the pan and add the rest of the olive oil, (1 tablespoon) the uncooked rice and toast for 2 or so minutes.
Stir in the beans and canned tomatoes, chicken stock, garlic powder, chili powder, and cumin. Stir until well combined.
Reduce heat to (low) a simmer and cover. Cook for 20-25 minutes or until rice is tender.
After cook time fluff the rice-beans mixture with a fork and serve with toppings.

Psst! If you’d like to make this vegetarian substitute the chicken broth for veggie stock and omit the chicken.

Print this recipe? Chicken Burrito Bowls