Giving Thanks That The Turkey is Gone: Turkey Chili

My children won’t eat leftovers. No amount of cajoling, bribing, or demanding will get them to eat food the day after it was cooked and served. That poses a bit of a problem for the biggest leftover meal of the year: Thanksgiving. Nothing can be served in its originally prepared state to these picky eaters. So, to throw them off, I began creating a party the day after Thanksgiving—a Mexican fiesta with guacamole, chips, cheese quesadillas and steamed tortillas (served up with drinks that have pineapple and cherry skewers in them!)---and a big steaming pot of turkey chili.

It looks or tastes nothing like Thanksgiving dinner. The thick spicy tomato sauce is flavored with onions, peppers, celery, garlic, beans and a mixture of spices that completely mask the fact that it was yesterday’s meal. I have even chopped up the previous days steamed carrots or baked sweet potatoes, as long as they don’t look like they did at Thanksgiving. My girls have happily eaten the chili topped with shredded cheese, sour cream and a little extra hot sauce. And it packs a nutritional punch with the protein loaded turkey and beans.

Our Turkey Chili Fiesta has now become an annual event—and I have passed along the recipe to friends and family who cannot face another turkey pot pie or turkey soup leftover meal. Blend up some nice icy margaritas and chill the Coronas—it’s a great way to celebrate the weekend--con gusto!!

Turkey Chili

2 onions diced fine

2 peppers diced fine

2 stalks celery diced fine

2 carrots diced fine

2 cloves garlic, chopped

1 tbsp cinnamon

1 tsp. cumin

1 tsp allspice

2 tbsp chili powder

salt/pepper to taste

(I have also thrown in curry, chinese five spices, and cayenne before to taste)

(I have used up our cooked carrots from dinner and also sweet potatoes--it's a great way to use leftovers!)

Olive oil

2 cups chicken stock.

turkey diced into small bites (2 cups or whatever is leftover. If you have the turkey carcass with meat on, add it with the chicken stock and let the meat steam off--then shred with a fork.

2 large cans tomatoes, chopped

1 can tomato sauce,

1 can garbanzo beans

1 can kidney beans

1 can pink beans.

Heat Oil in large stock pot or dutch oven. Add vegetables and spices above. Saute 5-7 minutes. Add chicken stock and turkey/carcass. Cover and let steam 20 minutes. Shred remaining meat from carcass with fork and return to pan. Discard carcass. Say prayer of thanks that the turkey is finally finished.

Add to stock 2 cans tomatoes, chopped, 1 can tomato sauce, 1 can garbanzo, 1 can kidney, 1 can pink beans. Simmer for 1 hour (or put on low and let cook all day--that's what we did). Correct seasoning and add tomato paste to thicken about 10 minutes before eating.

Serve with cheese, sour cream, guacamole, chips, steamed tortillas and beer.