If your like me then it is probable that you have a hodgepodge of left-over ingredients from Thanksgiving.
It’s safe to say that I have enough turkey left over from Thursday to last us a lifetime, (I’m telling you the sides were hard to beat…turkey ended up being a 24 lb. after-thought).
I already made bone broth, pea soup, a million and one sandwiches, (for Ryan) there was only one thing left to do….MAKE CHILI!
I have always added a ton of vegetables to my chili recipe. However, this is the first time I used my left-over thanksgiving veggies…and it turned out great!
I started off by chopping up my veggies and throwing them in a bowl for quick and easy cooking; Bodhi likes the layered look we get when doing this.
and…because we didn’t have all chili ingredients on hand…these were the additions I had to get at the store. I feel like it helped tie in the chili theme by adding olives, smoked tomatoes, and a green pepper.
Once you have everything chopped…the rest goes by pretty quick.
Making sure to salt liberally while cooking the vegetables. Salt adds flavor along with pulling out the natural water content in each veggie making sure maximum cooking and flavor happens.
Once your onions are translucent add in the crushed tomatoes, chili beans, kidney beans, chili powder, and a bit of sugar, (this is a critical step…the sugar helps mellow out the tomato flavor)
Bring your chili to a boil, reduce to a simmer, cover, and let cook for an hour or so, (you want to cook it until the carrots and sweet potato are fork-tender.
All you need to do after that is chop up your left over turkey and drain a can of black olives; add both of those ingredients in and your done!
My boys like to eat their chili with tortilla chips. I added blue corn tortilla chips along with avocado and a wedge of lime. The avocado really added a cool, creamy element that brought this chili over the top!
- 2, 28 oz. cans of crushed tomatoes, (I use one regular and one fire smoked tomato flavor)
- 1, 15 oz. can chili beans
- 1, 15 oz. can red kidney beans
- 1 onion, chopped
- 1 green pepper, chopped
- 1 lrg. sweet potato, chopped
- 3-4 carrots, chopped
- 1 celery heart, chopped
- 2.25 oz. can sliced black olives
- 3 Tbsp. chili powder
- 1 Tbsp. sugar
- 1-2 cups chopped turkey meat
- salt and pepper to taste
- Chop up all vegetables and place in bowl
- Heat up stock pot over medium high heat
- Add liberal amount of coconut oil
- Add vegetables
- Salt liberally
- Saute until onion is translucent
- Add both cans of crushed tomatoes, can of chili beans with liquid, can of kidney beans (drained and rinsed), 3 Tbsp. chili powder, and 1 Tbsp. sugar
- Bring to boil
- Reduce to simmer
- Cover and cook for 30-60 minutes, (depends on how long it takes to make potatoes fork-tender)
- Uncover and add turkey and olives
- Stir and serve
- Make sure to stir soup periodically while simmering to prevent burning
- Tortilla chips
- Lime wedges