De Ma Cuisine



November 2011



Spicy Turkey Chili

Written by , Posted in Beans, Dinner, Holiday, Inspired By, Leftovers, Low Carb, Main Dishes, Meat, Poultry, Soups, Vegetables

Spicy Turkey Chili
Recipe type: Soup, Chili
Prep time: 
Cook time: 
Total time: 
Serves: 2
Hearty and delicious. A great way to use Thanksgiving leftovers!
  • 1 C leftover turkey (or chicken)
  • 1½ C cannellini beans
  • 1 sweet potato (yam), cut in ½" cubes
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 1 T flour
  • 2-3 T olive oil, divided
  • salt
  • pepper
  • ½ t ginger
  • ½ to 1 t red pepper flakes
  • 1 t chili powder
  • ½ t cumin
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 T honey
  • ¼ C red wine
  • 2-4 C water (or stock, it would make the soup even more flavorful)
  • 2 T balsamic vinegar, divided
  1. 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.
  2. Add garlic, turkey, cook 2 minutes.
  3. 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.
  4. 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!




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