Posted in In the Kitchen

Every year at Thanksgiving we buy about three or four turkeys.  We usually give one or two away and then freeze one for later and cook one.  I always have lots of leftover turkey when I am done.  This last week we cooked our second turkey last week.  We actually have one more to cook before Thanksgiving rolls around again.  Anyway, we had lots of turkey again and this is a recipe I cook to use up some of that extra turkey.  You can use raw ground turkey in this recipe but you must cook it first before adding the rest of the ingredients.   This recipe was inspired by my friend Dana, who sent me a white chili recipe she had and a recipe at Food Network by Rachael Ray.  I took into account our dietary issues and allergies and modified it so that it is Richardson family friendly.   It is still a thirty minute friendly meal, too.  Here is my family friendly version...

In a large stock pot:

Canola oil or olive oil to saute veggies in
1/2 cup chopped onion
1/2 cup chopped colorful bell pepper (I use red, yellow, orange and green)
2 cloves garlic
1/2 cup chopped celery
2-3 cups corn (frozen sweet corn thawed to room temperature)

I saute everything in the oil over medium heat then I add my seasonings:

2 Tbs. chili powder
1 tsp. paprika
1 tsp. red pepper
1 Tbsp. is what I used to add but now I go light on the salt for Dan so add what you want to taste.
1 tsp cumin
1/2 cup chopped fresh cilantro
1 Tbsp lime juice

1 can chopped tomatoes
1 can tomato sauce
1 can chicken broth (I go no sodium with this)
1 can navy beans (can add two cans if you like more beans)
Use the empty can from beans and add one canfull of water
Add your precooked turkey at this point (about two to three cups or more if you like lots of meat)

Simmer on stovetop until bubbly.  If you like your broth thicker you can add about 2 Tbsp. of cornstarch to the saute at the beginning but add some of the liquid then to keep it cooking without burning or sticking to pan.  It thickens nicely. 

I will serve this with sprigs of cilantro on top.  It is great over Mexican Cornbread, rice or tortilla chips, too.  You can cut avocado to serve as a side or make your own Guacamole to use with your chips, too.  Play with it and make it your own... :)



Enjoy!