As promised last week, here’s another recipe you can make with that turkey leftover from Thanksgiving. A batch of this goes far…enough for a meal straight away and, if you choose, 4-5 individual frozen servings that pop into a lunch bag and easily reheat for a work day lunch.
I hope you all had a wonderful Thanksgiving-full of good food and people who are dear to you. I decided that this week I was thankful I didn’t have to cook yesterday!
2 cups cooked shredded turkey or chicken breast
1 pound ground turkey, browned in a pan with 1 Tbsp olive oil and drained (this is completely optional. I’ve made this recipe many times without this. It simply makes it a bit heartier)
1 -2 jalapeno peppers (depending on taste), seeded and minced
3 7-ounce cans Anaheim chilies, drained and diced (again, optional. Tastes great without if you can’t find these in your store)
4 1/2 cups cooked white beans, or 3 15-ounce cans, rinsed and drained
2 Tbsp olive oil
1 large yellow onion, diced
2 tsp ground cumin
5 garlic cloves, minced
4 to 4 1/2 cups chicken stock, warmed
2 Tbsp fresh oregano, minced
1/3 cup fresh cilantro, minced
1/4 cup cornmeal
salt and pepper to taste
Add olive oil to large skillet or saute pan over medium heat. When oil is warm, add onion. Season with salt and pepper and saute, stirring occasionally, until softened, about 5-7 minutes. Add cumin, garlic and jalapeno. Continue to cook, stirring, for 30 seconds. Stir in chilies and 3 1/2 cups of the chicken stock. Transfer to a slow cooker. Stir in turkey and/or chicken, beans, oregano and cilantro.
Put cornmeal in a small bowl and slowly whisk in 1/2 cup of the stock. Stir the cornmeal mixture into the slow cooker. Cover and cook on high for 3 hours. Thin the chili with more broth if needed. Salt and pepper to taste.
Ladle into bowls.
Optional garnish: sour cream, grated cheddar or Colby cheese, lime wedges, sliced jalapeno, tortilla chips