This chili is a great way to use leftover turkey, but it will also work with ground turkey, ground pork or ground beef. Alternatively leave out the meat and enjoy this as a vegetarian chili.
1-2poundsturkeycan be ground turkey or chopped cooked turkey
2tablespoonsoil
1onion
2-3poblano peppers
2-4clovesgarlicminced
4cupsbutternut squashor other Winter squash; peeled and chopped into bite-size pieces
15ouncescanned black beansrinsed
¼cuptomato paste
2tablespoonssmoked chile powderancho, chipotle, or smoked paprika
1tablespoonground cuminif possible toast the seeds and then grind
½teaspoonground cinnamon
1teaspoonkosher salt
1bay leaf
2cupschicken brothor vegetable broth
Instructions
If your turkey is leftover turkey, chop it into bite size pieces. If it is raw turkey breast, cook it (roast or microwave) until no longer pink. If you are using ground turkey, cook it in the skillet after the onions are caramelized.
1-2 pounds turkey
Coarsely chop the onion and poblanos. Heat oil in skillet and sauté onions 5-7 minutes until golden brown and caramelized. Add poblano peppers and cook an additional 5 minutes. Add garlic and cook 1 minute.
Serve in bowls with sides of sour cream and/or salsa.
Notes
**Tip: To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.**Tip: Toast the cumin seeds lightly and then grind into a powder with your coffee grinder for superb extra flavor.If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!