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About the Recipe: Use your leftover turkey to make a delicious lightly spiced turkey chili. You might want to add an elegant touch by topping the bowl with some cornmeal crusted puff pastry and even serve a mixed green salad, garnished with some small puff pastry nibblers.
Sauté Chili Seasoning: Cook oil in large chili pot until hot; add onion and green peppers, sauté on medium high heat to soften; stir in garlic; cook about 1 minute; add chili powder, cumin, and oregano, cook 1 to 2 minutes to warm the spices.
Cook Sweet Potatoes: Stir in sweet potatoes; add tomatoes with juice, poblano peppers, and broth; bring to a boil, reduce heat to medium, cook about 15 minutes or until sweet potatoes are tender.
Add Beans and Meats: Stir in black beans with liquid, tomato sauce, corn, turkey, and ham; bring to a boil; reduce heat to medium; cook for about 10 minutes to blend flavors. Season to taste with salt, ground black pepper, or coriander. Chili can be served in bowls or served as potpies. Serve hot.
Note: You can make this ahead, store covered in the refrigerator, and just rewarm in the microwave for about 6 minutes on high power
Yield: about 10 cups
pdf for Copy of Recipe – Leftover Turkey Corn ‘n Chili “Pot Pie”
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