You’re never too young to learn the value of leftovers. Here, roasted turkey and black beans are turned into a hearty chili that’s relatively mild for a kid’s palate but flavorful enough to please any adult. Top the chili with sour cream, avocado, onions, cilantro, and tortilla chips, and you’ve got a winter feast.
Total time: 45 Mins
3 tbsp. olive oil
2 red bell peppers, seeded and diced
1 large yellow onion, diced
1 garlic clove, minced
1 tbsp. chili powder
1 tbsp. cumin seeds, crushed
½ tsp. ground coriander
½ tsp. ground cayenne
2 tsp. kosher salt
2 tsp. packed brown sugar
4 dashes Tabasco sauce
1 (28-oz) can whole tomatoes in juice
1 (19-oz) can black beans, rinsed and drained
½ cup water
2 cups shredded leftover turkey or chicken
Crushed tortilla chips
Heat the olive oil in a heavy medium pot over medium heat. When it shimmers, add the peppers, onion, and garlic and cook, stirring occasionally, until the onions are golden, 12 to 15 minutes. Add the chili powder, cumin, coriander, cayenne, salt, and brown sugar and cook, stirring, until fragrant about 1 minute. Add the Tabasco and tomatoes with juice, breaking the tomatoes up with a spoon. Then add the beans and water and bring to a boil. Reduce the heat and simmer, partly covered, until the chili has thickened, 20 to 25 minutes. Taste and adjust the seasoning if necessary. Turn off the heat.
Fold in the Turkey and let it stand, covered, until heated through, 5 minutes. Don’t continue stirring as you heat the chili, otherwise the turkey will break up and get stringy.
Put out bowls of sour cream, tortilla chips, avocado, cilantro, and onion so everyone can personalize the chili.