Dr. Z’s Turiffic Turkey Chili

Yes, sometimes we DO think about things other than technology. I always look for an interesting way to deal with our Thanksgiving leftovers. We can eat only so many turkey sandwiches.
Here is a delicious recipe for my award winning Turiffic Turkey Chili. The best part is the “pulled turkey” that you can cook with the chili. This recipe calls for a raw breast of turkey that you tear apart using forks once it is cooked. I found it quite easy to just “pull apart” my leftover pieces of turkey.
There are many spices in this chili. I especially like the cilantro. It gives it a unique taste.
What do you do with your leftovers?

Dr. Z’s Turiffic Turkey Chili
Award Winning

1 can            black beans (15 oz)
1 can            pinto beans (15 oz)
1 can            garbanzo beans (15 oz)           
3 tbsp           olive oil
1                   turkey breast (half breast), skinned
4                  medium yellow onions, chopped
4 cloves       garlic, minced
3 ribs            celery, sliced
1 small         green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup        water
4 tbsp          chili powder
1/2 tsp         cayenne pepper
1 tsp            cumin powder
            Chopped fresh cilantro (season to taste)
            Mess of diced green chilis (season to taste)
  • Shredded sharp cheddar cheese and sour cream OR
  • Chopped ripe avocado
  1. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the de-boned turkey breast well on all sides.  Remove and set aside.
  2. Add the onions, garlic, celery, and green pepper.  Saute, stirring frequently, until the vegetables are soft, 5-7 minutes.
  3. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast.  Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour.  Stir occasionally, watching carefully that the bottom does not start to stick.
  4. Remove the turkey breast and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot.
  5. Add cumin powder to the pot.
  6. Add the diced green chilis to taste.  This will take a while because you need to let the chilis cook into the chili to get the real taste.  Then add more if necessary.
  7. Add the chopped cilantro. This give is a unique flavor.
  8. Cook an additional one hour, or until the beans are tender.
  9. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado. 
What’s YOUR opinion?
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