Here's a simple recipe that uses up some of that leftover turkey.
Red, white, and black turkey chile:
Ingredients:
Main:
-3 cups leftover turkey
(the dark meat is best, especially that stuff stripped from all the nooks an crannies)
-2 x 28 oz cans diced tomatoes
-2 x 15.5 oz cans kidney beans
-2 x 15.5 oz cans black beans
-2 x 15.5 oz cans great white northern beans
-4 cloves fresh garlic
-1 medium yellow onion
-2 tbsp extra virgin olive oil
Seasonings:
-1 tbsp red wine vinegar
-1 tbsp chile powder
-1 tbsp ground cumin
-1 tbsp garlic salt
-2-3 tbsp brown sugar
Other:
2-3 cups water
salt, black pepper
Directions:
Chop garlic and onions
Pull apart larger pieces of turkey and chop as needed (so they will fit on spoon)
Strain and rinse beans (this is important, don't skip)
Put olive oil, garlic and onions in large pot
Saute at low to med heat for 2-3 minutes
Empty entire contents of chopped tomato cans into pot
Add all seasonings
Add water
Add all (strained and rinsed) beans
Stir, cover, and let simmer for 2 hours at low to med heat
Add salt and pepper to taste
Add turkey
Stir, cover, and let simmer for 2 hours at low to med heat
Serves 6-10
Add hot stuff on a per bowl basis, to taste.
This chile is thick, not soupy.
If you like it soupy, add more water (and seasoning)
Refrigerate unused portion.
DO NOT refrigerate a second time after reheat, it will not keep.
Reheat portion-by-portion or discard unused portion after 1 reheat.
I have trouble estimating how many this serves, as I usually eat most of it over a couple of days
.
ENJOY!