This Southwestern-style chili is a great way to use up any leftover turkey (or chicken!) you may have. Loaded up with poblano peppers, green chiles, tender hominy, beans and an added kick from our Desert Pepper blend, this will be your new chili cook-off award-winner.
Tequila Pepper Turkey Chili
Prep time: 10 minutes
Cook time: 2 hours 35 minutes
Yellow Onion, chopped
|2||Celery Ribs, chopped|
|2||Garlic Cloves, minced|
|1||Poblano Pepper, diced|
|4 oz.||Green Chiles|
|14 oz.||Pinto Beans, canned & drained|
|14 oz.||White Chili Beans, canned & drained|
|2 tsp||Desert Pepper Tequila Pepper|
|1/2 tsp||Coriander, ground|
|4 cups||Turkey or Chicken Stock|
|2 1/2 cups||Shredded Turkey|
|1 T||Cilantro, chopped|
- Place leftover turkey carcass in sauce pot, with any vegetable peels from prepping. Top with cold water and bring to boil. Reduce to simmer, and cook, uncovered 2 hours. Cool, remove carcass and pick off any turkey left on the bone. Set aside. Strain the stock, set aside.
- In a large sauce pot, heat butter and olive oil over medium heat. Add onion and celery and sauté 5 minutes. Then add garlic and poblano pepper. Sauté another 3 minutes, then stir in green chilis, hominy, canned beans, and seasonings. Sauté 2 more minutes.
- Add stock, and shredded ham. Bring to boil, then reduce to simmer. Simmer for 30 minutes. Stir in cilantro and serve hot.