Finally, I got myself back in the kitchen yesterday to actually cook, from scratch. As I write this on Tuesday (yesterday when this publishes) it’s been two weeks since we arrived back home from New Zealand, and then all hell broke loose. Dave is improving some every day, although certainly not fast enough for him! His pain meds are his best friend. He’s able to move around the house with no difficulty, including up and down our different flights of stairs. He can shower himself except for drying off his back. And he no longer carries his red heart pillow everywhere he goes, although coughing is still excruciatingly painful. He was having a problem with edema (fluid retention) but that seems to be getting under control now, thank goodness. He’d gained over 20 pounds in fluid, but as of yesterday morning he was back to his normal weight. Dave is a slender man anyway, so 20 pounds on him is a lot. He can’t drive for another two weeks.
So anyway, with turkey leftovers crowding the refrigerator, I pulled out my old tried and true, favorite Southwestern Turkey Chili recipe that I’ve been making for about 15 or so years. Dave told me I made it too hot this time – I didn’t have Anaheim chiles, so substituted one jalapeno instead – so I’ll need to dilute what’s left to make it more palatable for him. It’s definitely a heart-healthy entrée (instead of butter, I used about 2 tsp. of olive oil). I added just the barest smidgen of salt. I didn’t cook up the beans myself, but used canned ones (which do contain sodium). I don’t oversalt things anyway. I always buy light sour cream, and I did use regular cheddar cheese. I don’t like low fat cheeses, so I just use less of the regular cheese instead. So if you still have some turkey in your refrigerator, do try this if you enjoy the spicy flavors of the Southwest (cumin, chili powder, ground coriander, oregano).
This soup/stew comes together quite quickly once you chop up all the veggies. Vary the vegetables to suit your family’s taste. I use the fire-roasted corn from Trader Joe’s, but plain corn (fresh or frozen or even canned) works just fine too. Use cheddar or Jack, or whatever you have on hand. The sour cream garnish (to me anyway) is a necessary ingredient – it softens the heat and gentles the flavors. And, as always, it’s much better the next day.
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC; 14 contains photo
Southwestern Turkey Chili
Recipe By: Deer Valley Resort, Park City, Utah (Bon Appetit, 12/91)
Serving Size: 12
NOTES: I make this ahead because the flavor is enhanced. It’s a standard use of leftover turkey from Thanksgiving. The original recipe used more butter and cheese, and served heartier portions. You can also use canned black beans if you don’t want to make them from scratch. If you can’t find Anaheim chiles, add one medium jalapeno instead, or one serrano.
BEANS:
2 cups black beans — rinsed and drained
10 cups water
1 teaspoon pepper
SOUP:
1 tablespoon unsalted butter
2 medium Anaheim chili peppers — seeded and chopped
2/3 cup red onion — chopped
2/3 cup celery — chopped
2/3 cup red bell pepper — chopped
1 large leek — chopped, white part [optional]
2 large garlic cloves — minced
2 tablespoons oregano — crumbled
1/4 cup flour
2 1/2 tablespoons chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken broth
2 1/4 cups corn — frozen, defrosted
4 cups turkey — cooked, diced
GARNISHES:
1/2 cup cheddar cheese — grated
1/2 cup red onion — minced
1/2 pint fat-free sour cream
1/2 cup cilantro — chopped
1. Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight. Drain beans and return to pot. Add water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1-1/2 hours. Drain beans.
2. Melt butter in large Teflon pan over medium heat. Add chiles, onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. In a large stock pot add most of the chicken broth and bring to simmer, stirring frequently, then add all the mixture from the sauté pan. Puree half of the corn with remaining stock in food processor. Add puree to chili. Mix in black beans, turkey and remaining corn. Simmer chili 15 minutes, stirring occasionally. Can be prepared 1 day ahead. Cover and refrigerate; rewarm before serving. Add more broth or water if the chili is too thick.
3. Ladle chili into bowls. Serve, passing cheese, minced onion, sour cream and cilantro separately.
Per Serving: 336 Calories; 10g Fat (25.4% calories from fat); 27g Protein; 38g Carbohydrate; 8g Dietary Fiber; 52mg Cholesterol; 590mg Sodium.
A year ago: how to do a spatchcocked turkey
Two years ago: White Turkey Chili (a different recipe than the one above)
Three years ago: Apple Parsnip Soup

jancd
said on December 1st, 2010:
I have turkey and ham left over so this recipe will be used tonight!! It’s cold and damp here is Houston today, so this will be perfect. Glad to hear Dave is getting around, even if it is slowly. I’ll continue to pray for you both. As I told you earlier, our minister, Dr. Ed Young, had this surgery in May of this year and it took him till late September to begin leading our sermons again. He’s 73, and is back strong as ever now. Take care and think of something I can do with this ham besides freeze it!!
I sent you a message privately with some ideas for the ham. Thanks for your kind words and encouragement. . . carolyn t
hddonna
said on December 1st, 2010:
So glad to know your husband is doing well and getting better all the time! This soup is so colorful and appetizing–and fortunately, I put some of my leftover turkey in the freezer, so I still have some to use in this. It will definitely be on the menu this week. Thanks!
We had the leftovers for dinner this evening – this time I added some crushed tortilla chips on top too – they added a nice bit of crunch. And it was even better than the day I made it. . . carolyn t