I roasted a 22lb bird for Thanksgiving this year. With a group of 8 for dinner there was quite a bit of leftover turkey. (It was all part of my grand strategy to get to try several post-turkey day recipes!)
This is a fantastic chili for a cool autumn day. The turkey really tastes delicious in it. Don't forget the cumin -- it's addition added immensely to the depth of flavor.
3 Tbl olive oil
2 small/medium onions, chopped
1 large green pepper, chopped
1 tsp crushed garlic
1 large can whole tomatoes (cut up with shears or hand crushed)
1 large can diced tomatoes
1 small can tomato sauce
1 20oz can kidney beans
1.5-2 C pulled turkey (leftovers from Thanksgiving are perfect!) - no skin
3 Tbl chili powder
1 tsp chili flakes (more/less to taste)
1 tsp oregano
2 tsp cumin
1/2 tsp cracked black pepper
1 tsp sugar
1 tsp cinnamin
salt to taste
Saute the onion and green pepper in olive oil in a dutch oven over medium heat for 5-6 minutes, until tender. Add garlic. Stir in the rest of the ingredients. All spices can be adjusted to your taste. If you think it may be too much, start out with less and add it while the chili simmers. Simmer, covered for 1-2 hours. The longer it cooks the richer the flavor gets.
Serve over rice or with cornbread.