Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.
Chile de pavo (Spanish)
Serve 8
1 pound (455 g) ground or shredded turkey
1 diced organic onion
1 jalapeño seeded and finely diced or small can of green chili
4 minced organic garlic
1 Tbs. (6 g) chili powder, or more to taste
1 tsp. (2 g) cumin
1 diced organic bell pepper
3 Tbs. (45 ml) organic lime juice
14 1/2 ounces (625 g) organic crushed tomatoes and its juice
1 Tbs. (15 g) organic tomato paste
15 1/2 ounces (625 g) organic kidney beans, drained and rinsed
optional broth and/or beer depending on how "watery" you want
optional toppings:
- (dairy-free) cheese
- organic green onions
- cilantro or parsley
- (dairy-free) yogurt
- sliced organic avocado
uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.
dos 2. Add the remaining ingredients and bring to a boil.
tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.
cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt.
