Leftover Turkey Chili
December 24, 2015 | Serves 4
- 2 Tablespoons of Olive Oil
- 1 White Onion
- 2 Red Bell Peppers
- 2 Cloves of Garlic
- 1 Teaspoon of Chili Powder
- 1/2 Teaspoon of Cumin
- 1/2 Teaspoon of Ground Coriander
- 400g of Leftover Roast Turkey
- 2 x 400g Tinned Tomatoes
- 400ml of Turkey Stock (or Chicken)
- 1 x 400g of Kidney Beans
Leftovers are my favourite part of Christmas dinner. I’m a Christmas ham fiend and could pick at it for days but I’m not a big fan of leftover turkey- the perfect excuse to transform it into something special! Soups and curries are both great ways to use it up but this Chili is hard to beat. It’s so simple and full of non-christmasy flavours, which is a real plus when you’ve reached your festive food limit. After Christmas dinner, I like to boil the turkey bones slowly overnight and wake up to gorgeous fresh stock that you can use for this but don’t worry if you forget, chicken stock works perfectly too.
Dice the onion and chop the peppers into chunks. Heat a large pot on medium heat and add in the olive oil. Add the onions and peppers in and let them cook for a few minutes until the onions have started to soften.
Mince the garlic and add it to the onion mixture, stirring well. Sprinkle in the spices and stir.
Pull apart the turkey meat into shreds and add it all to the pot, tossing well so that it’s evenly coated in the spices.
Add in the tinned tomatoes and the stock. Stir well, then leave it to simmer and reduce for about 35 minutes.
When the chili is thick and flavourful, drain the beans and add them to the pot. Stir and let it simmer for another 15 minutes.
Serve with some fresh coriander and sliced avocado.