What to do with all the leftover turkey from Thanksgiving?
Actually, we were fortunate to have had all the turkey and fixings provided because we headed out of town to socialize with 40+ relatives. And when a person is from out of town, they aren’t obligated to bring anything. Pretty cool, no?
We did take some chips and dip though as that was “travel easy” and they were eaten up quickly.
When we returned home though, we went to Costco and they had a large turkey breast with dressing already prepared at half off the original cost. So ~ we purchased it and my husband has been eating turkey sandwiches all week.
But that can get boring, no?
So I searched the world wide web (there is a lot out there) and found a recipe that I adapted and included cashews also ~ because I think cashews should always be included in chili.
This Turkey Cashew Chili, although it has beans, is more tomato-y tasting. Just so you know … UNLESS, you let it sit for awhile. Then the beans and tomatoes blend perfectly. That’s the best way.
So ~ here’s the recipe for you. Enjoy!
Turkey Cashew Chili
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 tablespoons minced garlic
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 28-ounce can whole tomatoes (crush them while cooking)
- 1 teapoon tomato paste
- 1 cup chicken stock
- 2 15 oz cans kidney beans
- 2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 4 cups of shredded, cooked turkey meat
- 1 teaspoon honey
- 3/4 cup cashews
- Possible toppings: chopped green onion, sour cream, shredded cheese
- In a large pot, heat the olive oil on medium heat.
- Add then saute the onions, pepper, garlic, and spices (including the salt and pepper) until the veggies are soft.
- Add the canned tomatoes, chicken stock, cooked turkey, tomato paste, and kidney beans.
- Bring to a simmer and reduce heat to low for approximately one hour.
- Add the honey and simmer another 10 minutes.