Our first Thanksgiving recipe is really best for the day after Thanksgiving when you have a bunch of leftover turkey and you’re tired of doing dishes. Jeff Tunks, Executive Chef of Passion Food Hospitality restaurants which includes DC Coast, Ceiba, TenPenh, Acadiana, and PassionFish has provided us with his Turkey & Pinto Bean Chili recipe.
“This chili is a great one pot dish. Not only can you use your leftover turkey, but you can also use some of the leftover vegetables from your veggies and dip platter. The chocolate is a nice touch that adds a richness everyone will notice but no one will be able to recognize.” – Jeff Tunks
Turkey and Pinto Bean Chili - Chef Jeff Tunks
Ingredients
2-3 tablespoons olive oil
1 each large onion, chopped
2 each red bell peppers, chopped
4 cups diced leftover roasted turkey
3 tablespoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
3 each 15-ounce cans pinto beans, drained
1 each 28-ounce can diced tomatoes in juice
3 cups low salt chicken broth
1 ounce semi-sweet chocolate, chopped
salt and pepper, to taste
Procedure
Add the olive oil to a heavy large pot. Add onion, bell pepper, and garlic and sauté over high heat until the vegetables soften. Add the turkey, chili powder, cumin, and oregano to cook for one minute. Add beans, tomato with the juice, chicken broth, and chocolate. Bring the chili to a boil, reduce heat to medium, and simmer uncovered until the chili thickens, about one hour. Season to taste with salt and pepper. Serve when ready.
