Once you get tired of leftover turkey sandwiches after Thanksgiving, try dicing up
the meat and adding it to this hearty chili. It makes a great warming meal served
with loaded cornbread muffins that are packed with sweet kernels of corn and
tangy green onions.
- Cook Time
- Prep Time
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 teaspoons Chili powder
- 2 bay leaves
- 2 Teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon red wine vinegar
- 1 tablespoon cocoa powder
- 1 tablespoon brown sugar
- 4 cups diced cooked turkey
- 1 avocado, pitted and sliced
- For the Cornbread Muffins:
- 1 box cornbread mix
- 1/2 cup frozen corn
- 4 green onions, sliced
- Prepare muffin mix according to instructions on package using dairy substitutes. Stir in corn and green onions and pour batter into muffin tin. Bake according to box instructions.
- Heat olive oil in a large pan over medium high heat. Add onion and sauté 5 minutes or until softened. Add chili powder, bay leaves, oregano, basil and cumin and sauté 2 minutes more or until fragrant. Stir in tomatoes, pinto beans, Worcestershire, vinegar, cocoa powder, brown sugar and turkey. Bring to a boil, cover and reduce to a simmer. Cook at least 30 minutes and up to 2 hours.
- Garnish with avocado slices and serve with corn muffins.