A while back, Jeff bought three huge turkeys, because they were super cheap. Thank goodness we have a large freezer downstairs! Anyway, several days ago we cooked one of the turkeys, and of course we boiled up the carcass into some fantastic turkey broth. This dish was a great way to use some of the broth and leftover turkey. It also takes advantage of the fact that fresh cilantro is really inexpensive this time of year. This chili has a delicious flavor and, being a bit lighter than traditional chili, is a great meal for a spring evening.
I may or may not have eaten three bowls in one sitting.
1 onion, chopped
1 green pepper, chopped
2 tsp minced garlic
1 tbsp oil
3 cups turkey broth
2 cans beans, drained, or equivalent beans cooked from dry (I used black beans and soy beans)
1 can corn, drained
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1 tsp cumin
1 tsp dried oregano
2 tbsp lemon juice
3 cups chopped turkey
Cook onion, green pepper, and garlic in oil until tender. Add remaining ingredients. Bring to a boil, then reduce heat and simmer about 20 minutes.
If you like your chili spicy, you can add some canned chilies, or some hot sauce.
Weekend Wrap-Up Party at tatertots & jello
Think Tank Thursday at Joyful Homemaking