Kat's Cooking, Dining, and Travel

Kat's Cooking, Dining, and Travel

RecipesWeek Night Meals

Turkey Chili

bender.lori

Weeknight Meals

With everything that goes on in our lives, cooking a weeknight meal can be hard. I have two active teenage boys that have Karate, Lacrosse Practice, Strength and Conditioning Camp, etc. One trick is to do as much of your prep work (veggie chop, meat prep) that you can on the weekend (or what ever day you have time). I try to do all the vegetable preparation on either Saturday or Sunday. Onions, peppers, garlic, carrots, etc. Everything that I can do to speed up the week night cooking. Next tip is to utilize a slow cooker at least once a week. This recipe is a great example of this. I got the original recipe from The New Creative Crock Pot Cookbook, Rival, Robin Taylor Swift, Pascoe Publishing, 2001, “Savory Chicken Chili”, page 68. You will find a similar recipe in multiple locations.

Ingredients

  • (3) 15 oz cans great northern beans or cannellini beans, drained
  • 2 cups cooked chicken or turkey, chopped
  • 1 medium onion, chopped
  • 2 medium red peppers, seeded and chopped; If you have green pepper or want to add Poblanos or jalepenos, do it.
  • (1) 4 oz can diced green chilies
  • 3 cloves of garlic minced
  • 3 1/2 Cups Chicken Broth (Turkey Broth if using turkey and you have it)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp dried oregano

Notes

This is actually a good recipe to make for left over turkey after Thanksgiving. For this time we tried using smoked turkey wings from the grocery store.

Directions

Since we are cooking this later in the week, I diced the peppers, onion, and garlic and put in a container in the refrigerator.

Removed all the meat from the smoked turkey wings and chop. I got about 2 cups from 3 large turkey wings. I did this when I did the vegetables, and put the meat and bones in a resealable bag in the refrigerator for later.

Wednesday morning, brought out the slow cooker and put everything in, including the wing bones (more flavor). If it looks like you need more liquid, add more broth. Cook on low for 8 hours.

Remove bones and pull any extra meat off. Serve. Dinner was done when we got back from T’s Academic Excellence Awards presentation. (Parent brag).