The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
Thanksgiving is over.
And I don’t like leftover turkey.
I’ll admit it. I’m not a fan of “turkey-a-la-whatever” after Thanksgiving. I usually revolt.
(Maybe it’s because I can still smell the turkey as Hubs was trying to make turkey broth in our tiny apartment when we were first together and over cooked it. True and stinky story.)
So the leftover turkey sits in my fridge, because I can not let five pounds of protein go to waste.
The solution? Turkey Chili Blanco Soup.
Spicy enough that you can’t tell it’s turkey. (Which is how all turkey leftovers should be.) And this recipe freezes really well, so you can make a double batch and have some for later in the month of January – when you are sick of ham.
Turkey Chili Blanco
(Adapted from my favorite cookbook, The Junior League Centennial Cookbook.)
2 cups of dried Great Norther Beans (or the same as a small bag), rinsed and picked over
3 lbs of leftover turkey or cooked chicken breast (which is also part of the Kansas City Grocery Deals at Price Chopper)
2 tablespoons olive oil
2 cups red onion, finely chopped
2 cloves of garlic, minced
2 cans (4 oz) of chopped chilis (or some of those Hatch Chilis that your froze)
1 jalapeno pepper, cored, seeded and chopped
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon ground cloves
1/4 teaspoon ground red pepper or 2 teaspoons of chili powder (or both – live dangerously)
6 cups of chicken broth
1 cup of fresh cilantro, chopped
1 can (14 oz) of diced or stewed tomatoes
1 tablespoon dijon mustard
1 tablespoon Worchestshire sauce
Salt & Pepper to taste
1. Place beans in a large pot and cover with water and let soak overnight. Drain and rinse. Set aside.
2. In same pot, heat olive oil over medium heat and cook onion and garlic until soft. Add next six ingredients and cook two minutes longer.
3. Then add beans, turkey or chicken, broth, cilantro, tomatoes, dijon mustard, and Worchestshire sauce and bring to a boil and cover. Turn heat down to a simmer and let cook for an additional two hours, or until beans are soft – stir occasionally. Add salt and pepper to taste.
4. Serve with monterey jack cheese and tortilla chips.
Also, I’m giving the recipe out because in several of my coupon classes I’ve made mention of my love dried beans and people look at me like I have grown two horns. Get some dried beans folks and try this recipe. I promise you will never go back to canned again.
What about you? Are you a leftover turkey snob? Share it with us via the comments or on the Kansas City Mamas Facebook Page.