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• Turkey Chili

  Dec 5, 2021 11:45 pm by Emily LeFew

  

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  This is the very first recipe I truly developed on my own. It came from really wanting soup one day and only having leftover thanksgiving turkey to use along with some pantry staples.

   

  Ingredients List:

  • 3 Tbs olive oil
  • 1 yellow onion, diced
  • 5 cloves of garlic minced
  • 2 teaspoons of berbere or more if you like it spicier
  • 1 teaspoon dried oregano
  • 2 Tbs ketchup
  • 1 Tbs salt
  • 1 Pound cooked shredded turkey
    1 ½ cups hot water
  • 2 beef bouillon cubes
  • 15 ½ oz can kidney beans, not drained
  • 15 ½ oz can pinto beans, not drained
  • 2, 28 oz Cans of stewed tomatoes, one drained, one with juice
  • 2 Tbs lemon juice

   

  Directions:

  1. In a large pot (I use a dutch oven) combine olive oil and chopped onion on medium heat and
     cook until caramelized
  2. In separate bowl, dissolve beef bouillon in water
  3. Add garlic, berbere, oregano, and salt to pot. Stir, and cook until fragrant
  4. Add ketchup, water mixture, and turkey to pot and stir 6. Add both cans of stewed tomatoes, draining one before adding
  5. Add Pinto beans, kidney beans, and lemon juice, stir to combine 8. Bring to boil and simmer 10 minutes

  **Serve with warm bread ***Freezes well

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