SOMA Living November 2022

RECIPE OF THE MONTH

LEFTOVER TURKEY CHILI Prep time: 30 mins • Cook time: 1 hr Yields: 8 servings

INSTRUCTIONS

1. Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot. 2. Add pepper and onion and saute until beginning to soften, about 5 minutes. Add garlic and cook another 1-2 minutes. 3. Add the spices, sugar, cocoa powder, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins. 4. Add the tomatoes, sauce, chiles, beer, and stock. Stir in the cooked chicken and beans. 5. Simmer, uncovered, for at least 30 minutes. It tastes even better the longer it cooks. Add a splash of stock if it gets too thick. 6. Stir the lime juice (and hot sauce if using). Season to taste with salt and pepper. Ladle into bowls and top with garnishes if desired.

Let’s talk turkey (sorry, couldn’t resist). But seriously, let’s talk about what to do with that leftover turkey from Thanksgiving. Specifically, how to transform it into another amazing meal: Leftover Turkey Chili. A fire-roasted, rich, tomato chili chock full of beans, green chilis and yes, turkey, is a complete departure from that traditional Thanksgiving meal.

INGREDIENTS

•2 Tbsp olive oil •1 green bell pepper, diced •1 onion, diced (large) •3 cloves garlic, minced

• 14 oz minced green chiles, fire roasted (2 cans) • 12 oz beer (I like an amber ale) • 2 cups beef stock (turkey or chicken stock can be substitued) • 8 cups chopped or shredded roasted turkey, about 2 lbs (rotisserie chicken can be substituted) • 16 oz white beans, drained and rinsed (1 – 16 oz cans) • 32 oz pinto beans, drained and rinsed (2 – 16 oz cans) •splash of hot sauce (optional) • 2 Tbsp fresh lime juice • shredded cheddar, avocado, and sour cream for topping (optional)

•3 Tbsp chili powder •1 tsp ground cumin • 2 tsp dried oregano dash of ground cinnamon •2 tsp kosher salt • 1/2 tsp ground black pepper •1 Tbsp light brown sugar • 1 1/2 Tbsp unsweetened cocoa powder • 28 oz fire roasted crushed tomatoes (1 can) •15 oz tomato sauce (1 can)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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