Turkey Chili with Corn and Green Chilies
A recipe from the archives that's a great way to use leftover turkey.
Hello there,
If you’re in the US, I hope you had a nice time celebrating Thanksgiving, whether it was with family or going out to eat like I do. If you’re outside the US, I hope your Friday was nice and chill while most of the US is out of office. No matter where you’re located, I am thankful that you’re here reading this newsletter.
Today, I have a recipe from the on hand archives that’s great with all that leftover turkey you likely have. It’s a cozy chili that’s relatively simple and is a great companion to some Black Friday shopping.
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The recipe is free today so everyone can enjoy the post-Thanksgiving chili. Become a paid subscriber to get more recipes.
Turkey Chili with Corn and Green Chilies
This was originally published using chicken, but I’ve adapted it to use leftover turkey. If you’re sick of turkey, that’s fine too, just follow the directions for chicken instead. This chili also freezes well so you can save some for a quick lunch during there rest of the holiday busy season.
Serves 4-6
3 tablespoons butter
1 medium yellow onion, diced
1 medium green pepper, diced
1 large jalapeno pepper, diced
4 cloves garlic, diced
3 tablespoons flour
8 cups chicken broth
1 cup half and half2 teaspoon chili powder (or more)
1 heavy pinch red pepper flakes (or more)
Few dashes Worcestershire sauce (if you don’t have, you can skip)
2 (4 oz.) cans mild green chilies
1.5 lbs boneless, skinless chicken breasts (or shredded leftover turkey)
1 (15.5 oz.) cans cannellini beans, drained
2 (15.25 oz.) cans whole kernel sweet corn, drained
To serve
Avocado, diced
Chips or warm tortillas
Shredded cheese
Hot sauce
Heat a large, heavy-bottom pot over medium-high heat. Melt the butter and add the onions, green pepper, jalapeño, and a pinch of salt and cook for 5 minutes. Add the garlic and cook for 1 minute.
Add the flour and toss to coat. Cook for 2 minutes until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
Add the chili powder, red pepper flakes, a pinch of salt, Worcestershire sauce and green chilies. Bring to a soft boil and cook for 15 minutes, uncovered, then reduce to a simmer.
If using left over turkey: simmer uncovered for 10 minutes, then add the leftover shredded turkey, corn, and beans to simmer for 5 more minutes. Adjust for salt and pepper if needed.
If using chicken: season each side of the chicken with salt/pepper. Add the chicken to the pot and let it simmer gently for 15-20 minutes, uncovered. About halfway through the chicken cooking, add the corn and beans. Once the chicken is cooked through, remove it and shred it. Return to the pot and adjust for salt if needed.
Serve with avocado, chips, hot sauce, and shredded cheese.