We had a big bird this year, and after finally stripping all the meat off the bones, I've got several meals worth of diced and shredded turkey meat in the freezer - perfect for soup, chili, casseroles, or pizza. Tonight we had this chili, where turkey plays a starring role but in a totally different context than the typical Thanksgiving fare.
5-6 cloves garlic, minced
1 large onion, finely chopped
3 cups chopped tomatoes (canned or frozen is fine)
3-4 cups diced or shredded cooked turkey
2 tsp ground cumin
1/2 -1 tsp chili powder
3 bell peppers, diced (any color(s))
1-2 cups cooked black beans
1-2 cups cooked kidney beans
Salt and pepper to taste
1 or more chipotle peppers in adobo sauce, seeded and minced
Shredded cheddar or jack cheese for topping (optional)
Heat a little olive oil in a soup pot or Dutch oven. Add the garlic and onion and saute for 2-3 minutes. Add the tomatoes and turkey, then stir in the cumin, chili powder, peppers, and beans. Simmer until the vegetables are tender, or longer if desired. Stir in minced chipotle to taste, plus salt and pepper.
Serve hot. Top with cheese at the table if desired.
Serves about 6.