Name: Turkey, Corn and Black Bean Chili
Ingredients: ¼ Cup Olive Oil; 3 Cup Chopped Yellow Onion; 1-1.5 lb Leftover Turkey; 2 Cans Black Beans (16z); 2 ½ Cup Fresh or Frozen Corn; ½ Cup Ancho or Chili Powder; 2 tsp Ground Cumin; 1 Tbsp Oregano; ¼ Cup Corn Masa Flour; 2 Tbsp Agave Syrup or Sugar; 3 C Turkey or Chicken Broth; 1 can Diced or Crushed Tomatoes (28z); Salt and Black Pepper to Taste (The saltiness of the broth and the turkey will affect how much salt is needed)

As the Thanksgiving feast comes to an end, don’t let those leftovers go to waste! Executive Chef Richard Rowland has the perfect solution – Post-Thanksgiving Turkey Chili. This hearty and flavorful chili recipe is a delicious way to enjoy those extra turkey bits and trimmings.

Turkey, Corn and Black Bean Chili

Before you reach for that last slice of pie, gather up your leftovers and let Chef Rowland's Post-Thanksgiving Turkey Chili work its magic.

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Course Main Course

Cuisine American

Servings people

Equipment

1 large stock pot

Ingredients

¼ Cup Olive Oil
3 Cup Chopped Yellow Onion

Group 1

1-1.5 lb Leftover Turkey
2 Cans Black Beans 16z
2 ½ Cup Fresh or Frozen Corn
½ Cup Ancho or Chili Powder
2 tsp Ground Cumin
1 Tbsp Oregano
¼ Cup Corn Masa Flour
2 Tbsp Agave Syrup or Sugar

Group 2

3 C Turkey or Chicken Broth
1 can Diced or Crushed Tomatoes 28z
Salt and Black Pepper to Taste The saltiness of the broth and the turkey will affect how much salt is needed

Instructions

Heat a large stock pot or similar vessel on medium heat. Add in the onions and Olive Oil, sauté until translucent.
Add items from group one, stir to mix well.
Add group two items and let simmer for about 30-minutes.
Serve with Tortilla Chips or Cornbread and Shredded Monterey Jack Cheese.

Keyword chili, Turkey

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