Tuesday, December 30, 2008

Leftover Turkey Chili - Southwest Style

I made this chili this past weekend with my leftover Christmas turkey. It came out super yummy.
  • 1 tablespoon oil
  • 1/2 cup minced onion
  • 1 Heaping tablespoon minced garlic from a jar
  • 1 teaspoon paprika
  • 1 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups water
  • 1 (10.75 ounce) can Hunts tomato sauce ( think Hunts is the best for making chili!!)
  • 1 (28 ounce) can diced tomatoes
  • 6 cups shredded cooked turkey
  • 1 tablespoon dried parsley
  • 1 chicken bouillon cubes
  • 1 (14 ounce) can black beans, rinsed, drained ( I used kidney beans, cuz that is all I had)
  • 1 Can southwestern style corn ( regular corn will do)
  • 1 cup salsa (if you have some, I left this out)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro (I did not have any cilantro, so I left it out.)
  • Toppings:
  • 6 cups corn tortilla chips
  • 3/4 cup chopped green onion (I did not have this either)
  • 1 cup shredded Cheddar-Monterey Jack cheese blend ( I used regular cheddar, just as good)
  • 1/2 cup chopped fresh cilantro (again, none used)
  • 1/2 cup sour cream

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, paprika, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  2. Stir in water, tomato sauce, salsa, diced tomatoes, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
  3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
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