Inspired by Turkey
Did you have a good Thanksgiving? Are you getting ready for Christmas? Is it cold and snowy where you live, or cool and sunny? Have you been eating lots of soups and stews and chilis and warm comfort foods? We have. Soup, in any form (stew, chili) is one of my favorite foods to make and to eat. I just love soup!! I had Spicy Chicken Chili on the menu this week. I haven’t made it in ages, but it’s so good, and I’ve been craving it. We brought home some leftover turkey from Thanksgiving, and I’ve found another way to re-purpose it: Spicy Turkey Chili! I also used a sweet potato (of the yam variety). It wasn’t cooked, but you could use leftovers, if you still have some.
|Spicy Turkey Chili||
- 1 C leftover turkey (or chicken)
- 1 1/2 C cannellini beans
- 1 sweet potato (yam), cut in 1/2″ cubes
- 1 onion, chopped
- 2 cloves garlic, diced
- 1 T flour
- 2-3 T olive oil, divided
- 1/2 t ginger
- 1/2 to 1 t red pepper flakes
- 1 t chili powder
- 1/2 t cumin
- 1 t smoked paprika
- 1 t sweet paprika
- 1 T honey
- 1/4 C red wine
- 2-4 C water (or stock, it would make the soup even more flavorful)
- 2 T balsamic vinegar, divided
- Heat soup pot. Add 2 T olive oil. Add onion when oil is hot (it will look like it’s rippling), cook 3 minutes. Add sweet potato, cook 5 minutes. Add honey, cook 2 minutes.
- Add garlic, turkey, cook 2 minutes.
- Move all ingredients over to one side of the pan, leaving a small space on the other side and add remaining 1 T oil, add flour. Whisk, about 30 seconds. Add wine slowly, whisking (it should start to thicken). Slowly add water (start with 2 C, add more if you need to), whisking. Add seasonings and beans.
- Bring to a boil, reduce to a simmer. Cook 30-60 minutes (it takes some time for the flavors to meld together, especially if you’re using water not stock). Add more liquid if necessary. In the last 5 minutes of cooking, add remaining balsamic vinegar.
Husband enjoyed it so much that he had 3 helpings!