Saturday, November 29, 2014

Turkey black bean chipotle chili

This is a "use-up-your-leftover-Thanksgiving-turkey" recipe.  I always hope & wish for more leftovers than I actually end up with, but if you do have some extra bird, this is a great way to put it to good use.  The other lovely thing is, you can use this recipe any time of year because it is just as delish with chopped rotisserie chicken in lieu of turkey.

I love the chipotle pepper with the black beans in this recipe.  Use just one for a mild smokiness and use 2-3 for some pumped-up spiciness, if that's your thang.

I hope you all had a fantastic Thanksgiving filled with smiling faces & happy tummies.

Serves 6

1 T. olive oil
1 onion- chopped
3 cloves garlic - chopped
1 red pepper - diced
2 t. dried oregano
2 t. chili powder
1 t. cumin
2 t. kosher salt
1 T. tomato paste
1 T. brown sugar
grated zest of one orange
1-3 chipotle peppers in adobo, minced (depending on how spicy you like it)
4 c. chicken broth or turkey stock
2, 15-ounce cans black beans, drained and rinsed
1 small sweet potato, peeled and diced (about 1 cup)
1 c. fresh or frozen corn kernels
4 c. cooked, diced turkey (or chicken)
1/4 c. cilantro - chopped

garnishes: shredded jack or cheddar cheese, chopped cilantro & sour cream

In a large soup pot, heat olive oil over medium heat.  Add onion and cook 5 minutes, stirring occasionally.  Add garlic and red pepper and cook for 3-4 minutes. Next, add oregano, chili powder, cumin, salt, tomato paste, brown sugar, orange zest and chipotle peppers to the pot and stir to combine flavors.  Cook for 2 minutes.

Add chicken broth and bring to a boil.  Add black beans, sweet potato & corn and return to a boil.  Lower heat to medium-low and let simmer for about an hour.

Add diced turkey and chopped cilantro and simmer 5 more minutes.  Serve in bowls and garnish with shredded cheese, chopped cilantro and a dollop of sour cream.

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