It's Sunday and I know everyone in my household is sick of turkey and stuffing or turkey sandwiches or turkey and cranberry salad. Time to do something totally different with the bird. I usually make white chili with ground chicken, but I developed this recipe about ten years ago to use up leftover holiday turkey and it was a smash success. Ever since then it's been an after-Thanksgiving staple in the Jacks household. It's chocked full of vegetables and a lot more colorful than its name implies. Hope you enjoy!
1 med onion, chopped
3 cloves garlic, minced
2 large carrots, chopped
2 stalks celery, chopped
1 large red pepper, chopped
2 tbsp vegetable oil
Sweat vegetables in large soup pot until tender
Add to vegetables and saute for 5 minutes so that flavors blend
8 cups of chicken or turkey stock
1/2 bottle beer
1 can yellow corn
2 16-oz cans of Garbanzo beans
2 16-oz cans of Cannellini beans
2 16-oz cans of Great Northern beans
Deglaze pan with 1 cup of stock then add the rest. Add all canned items.
2 dashes allspice
2 tbsp cumin
1 tbsp oregano
Salt and pepper to taste
Add spices and stir. Simmer for 90 minutes.
1/2 cup fresh cilantro chopped
Add cilantro, simmer another 15 minutes
Optional garnishes:
Fresh cilantro, chopped
Green onion, chopped
Jalepeno peppers, minced
hot sauce
sour cream
lime wedges
Cheers,
Cindy
Fiction for the bad girl in every woman
http://cindyjacks.com/
3 comments:
looks yummy! thanks for sharing, even though we are not eating turkey over here, I might try with chicken!
This is a great way to use all that leftover turkey...definitely more festive than the turkey sandwich for days route!:-) Thanks for sharing!
This looks delicious, Cindy! We went to a friend's house for Thanksgiving and don't have any leftovers, but I almost want to go out and buy turkey especially for this now! :)
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