This year for Thanksgiving, Chad and I decided to spend it with his Mom Michelle and Husband Lou at their cabin in Naches, WA. Their cabin provided a perfect Thanksgiving setting with a picturesque scene of snowy woods next to the Naches river. I didn't think it could get much better until Chad proposed Thanksgiving morning! I couldn't have been more excited to say, "yes," to spending the rest of my life with my best friend and afterward we spent the day eating delicious food. When we returned home I made this Turkey Chili with our leftovers - it was our "first meal" as an engaged couple at home. Wonderful for a cold night :) Enjoy!
from The Yellow Table Blog
2-3 tbsp. veggie oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. dried oregano
1/2 tsp. cayenne
1 (28 oz.) can San Marzano peeled tomatoes
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can kidney beans
2 1/2 cups water
Salt and Pepper to taste
1 1/2 to 2 cups shredded (or cubed) roasted turkey
1/3 cup chopped fresh cilantro
1. Heat the veggie oil in a pot over medium heat. Saute the onion until translucent. Add the garlic, chili powder, cumin, oregano, and cayenne and saute 2 minutes. Add the tomatoes and the juices, crushing the whole tomateoes gently with a wooden spoon.
2. Drain the beans into a strainer and rinse. Add the beans and the water and bring to a boil. Season with 1 tsp. salt and 1/2 tsp. pepper. Reduce the heat and let simmer for 15-20 minutes or until thickened.
3. Remove from the heat, stir in the turkey and let sit, covered, for several minutes to heat through. Stir in the cilantro and season with additional salt and pepper.