We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies. And there still seems to be an endless supply of turkey leftovers.
Luckily, we have a great supply of turkey leftover recipes. Here we are sharing our turkey chili recipe. The secret flavors to this recipe come from the guajillo pepper, orange juice, ancho chili powder, and smoked paprika.
- 1 dried guajillo chili, stem and seeds removed (or 1 tablespoon guajillo paste)
- 2 tablespoons olive oil
- 1 cup chopped sweet onions
- 1 red bell pepper, diced
- 1 large carrot, diced
- 1 large, or 2 medium cloves garlic, minced
- 28 oz. can crushed tomatoes
- 1/2 cup orange juice
- 16 oz. can red kidney beans, drained and rinsed
- 1 pound cooked turkey leftovers, shredded
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken or turkey stock
- You can find dried guajillo peppers in many grocery stores; many Mexican grocery stores have guajillo paste. If you are using dried guajillo pepper, you will need to rehydrate the pepper in hot water. Click HERE to see a how-to article from our friends at HispanicKitchen.com
- In a large skillet, saute onions, carrots, and peppers in olive oil over medium heat. Saute until the onions are slightly caramelized.
- Add the minced garlic, and cook for 30 to 60 seconds until you just smell the garlic. Immediately add the tomatoes, the rehydrated guajillo pepper, orange juice, kidney beans, and turkey.
- Add the chili powder, paprika, salt, cumin, and oregano. Stir, and cook for 10 minutes. Check the seasoning. OPTIONAL: add 1 teaspoon of your favorite hot sauce.
- Add the chicken or turkey stock. Simmer for at least 20 minutes.