24 November 2005

Roast Turkey & Vegetable Chili

Thanksgiving-style chili made from roasted turkey and vegetables. The perfect snack food while watching the Lions lose!


  • Roast turkey (not ground)

  • Olive oil

  • Roasted corn on the cob

  • Roasted bell peppers

  • Roasted onion

  • Fresh celery

  • Fresh red jalapeños

  • Lots of garlic

  • Ground cumin

  • Mexene chili powder (half a jar!)

  • Dried oregano

  • Ground cayenne pepper

  • Black pepper

  • Kosher salt

  • Fresh carrot

  • Bay leaf

  • 2 lg cans stewed tomatoes

  • 2 sm cans Ro-tel tomatoes & chilis

  • 1 can red or kidney beans

Roast the turkey in the oven like you would for Thanksgiving. This chili uses ½ of a turkey breast. Let cool, then chop roughly. Reserve the bones and make turkey broth for later by boiling the bones with some carrot, celery, and bay leaf.

Coat the vegetables for roasting (corn, peppers, and onion) in olive oil, salt, and pepper, and roast for 20 minutes at 400°. Chop the veggies and cut the kernels from the cobs.

In large stock pot, heat olive oil. Sautée garlic, celery, jalapeños along with the roasted peppers and onions. Add the chopped turkey. Now add a LOT of chili powder as well as cumin, cayenne, oregano. Sautée until the chili powder begins to cook. All at once add the stewed tomatoes, Ro-tel tomatoes, and turkey broth. Bring to a boil; reduce to a simmer. Add corn kernels. Salt and pepper to taste. After a few hours of cooking, add the beans. Simmer for at least 12 hours. Serve with croutons and American beer.