Saturday, November 24, 2012

Food Facts: Turkey Chili ...mmm, mmm, good!

What did we do with all those turkey leftovers?
We made Turkey Chili, of course!
Mmm, mmm good!
Makes: 11.5 cups
Prep Time: 30 minutes
Cook Time: 35 minutes

1 large sweet onion, diced
2 garlic cloves, minced
2 Tbsp. Olive Oil
4 cups cooked, cubed turkey meat (leftover from Thanksgiving, ofcourse!)
16 oz. of Organic Chicken Stock
One 4.5 can chopped green chiles
One 1.25 oz package of white chicken chili seasoning mix
Three 16 oz cans of navy beans, drained

Sauté onion and garlic in hot oil in a large Dutch Oven over medium/high heat, for about 5 minutes, or until onion gets tender. Stir in turkey and next three ingredients. Add the three cans of navy beans. Stir into chicken chili seasoning mix. Bring to a boil, stirring often; cover; reduce heat to medium-low. Simmer and stir occasionally for another 15 minutes. Serve with topping.

Avocado-Mango Salsa Topping:
2 Avocados
3 Mangoes
2 Limes
1/3 cup chopped red onion
Fresh Cilantro Leaves
Chop the avocado and mango into 1/2-inch chunks
Mix together in a large bowl
Add juice of two limes and red onion
Stir together avocado, mango, red onion and lime juice 
If more heat is desired, stir in one chopped hot fresh chili pepper

6 ounces of sharp cheddar cheese (or monterey cheese)
Six 6-inch tortillas in non 
Shred the 6 oz of cheese
Heat and toast a tortilla in non-stick skillet
Add cheese to the center of the tortilla
Fold tortillas are continue to toast until cheese is melted
Slice each tortilla into halves.
Repeat for the other 5 tortillas

Spoon the chili into a bowl, top with salsa and serve with quesadilla - or leftover biscuits, if your lucky enough to have any of those guys leftover!
Train Smart Today!

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