Chef Nino's

Leftover Turkey Chili

Yield 10 servings
1 ratings

Ingredients

  • 2 pounds leftover turkey shredded
  • 3 (15 ounce) cans cannelloni beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 (l6 ounce) container Guidrys Fresh Cut blend
  • 2 green chile peppers, seeded and chopped serrano or Jalapeno
  • 2 tablespoons olive oil
  • 1 tablespoon bacon bits
  • 4 beef bouillon cubes
  • 1 cup water
  • 1 cup beer (Heineken,  Abita Amber or your choice)
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika

Garnish optional: shredded cheese and diced peppers

Directions

  1. Heat 2 tablespoons olive oil a large stock pot over medium- high heat.
  2. Add Guidry’s seasoning blend and shredded turkey. Let simmer for 5 minutes.
  3. Add cannelloni beans, spicy chili beans, bacon bits and tomato paste. Stir to mix together.
  4. Add diced tomatoes, chile peppers, bouillon cubes, beer and water. Cook for another 5 minutes.
  5. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne and paprika. Stir to blend.
  6. Cover and simmer over low heat for 1 hour, stirring occasionally.

Ingredients used in this recipe