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.
Yield: 6 people
Equipment
- 1 large stock pot
Materials
- 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.