Leftover Turkey Chili/Soup
Ingredients
- 1 chopped white onion
- 4 garlic cloves, chopped fine or minced garlic
- 1 cup chopped green pepper
- 1 tbls olive oil
- 4 cans diced tomatoes
- 2 small cans diced green chili peppers
- 1 cup of corn
- One 15 oz can white northern beans, drained
- 1 1/2 (16oz) bags uncooked large red kidney beans
- 1/2 bag black beans
- 2-3 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
- 1-2 Tbsp ground cumin
- 1/2 Tbsp dried hot red pepper flakes
- 2 teaspoons dried oregano
- 1 Tbsp garlic salt, plus more if desired to taste
- 1-2 teaspoons course black pepper
- 3 to 4 cups of shredded, cooked turkey meat with juices (or additional chicken stalk)
Soup Method
1) In a large pot cook beans "simmering" for about 2 hours. Rinse them and set aside.
2) Saute the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Once onions are soft, add garlic and green chilis. Allow to simmer about 2 minutes.
3) Add tomatoes, corn, seasonings, and cooked turkey meat (and some turkey juices or some turkey stalk of you don't have the juice leftover). Bring mixture to a simmer.
4) Add turkey mixture to the large pt of beans. Add extra water if necessary to keep it juicy. This recipe should be soupy not thick like chili.
Canning Method
1) Fill your prepared jars with soup leaving about 3/4 inch of head space. Using a plastic spatula remove air bubbles from inside of jars. Wipe the top of your jar with a clean cloth and place the lid & ring on the jars. Place all jars in your (ready to go) pressure canner.
2) Once all your jars are in, put the lid on and exhaust the steam out of your pressure canner for about 10 minutes.
3) Process in pints 1 hour and 15 minutes at 10lbs pressure (change according to your elevation as needed). Process in quarts for 1 1/2 hours
(Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.)
