Thanksgiving Revamped - Day 5 &6: Turkey Chili and Turkey Enchiladas

What I love about both of these recipes is how versatile they are. You could substitute in ground beef or lamb for turkey in either recipe. The chili is great by itself, on nachos, or in a burrito. The chili is a revamped version of a recipe I found on foodnetwork.com. Enjoy!

Turkey Chili
Serves 8-10

4 tbps vegetable oil
1 bell pepper, diced small
1 jalapeno pepper, minced (remove seeds for less heat)
3 cloves of garlic, minced
1/2 red onion, diced
1 1/2 pounds of cooked turkey, ground (use a food processor or shred by hand)
2 small cans of tomato sauce
1-2 canned chipotles in adobo, minced
2 tbsp adobo sauce from can
1/2 cup of chicken broth
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1/2 tbsp cumin
Salt and pepper, to taste
1 can of kidney beans, with liquid
1 can of black beans, with liquid

Warm the oil in a large pot over high heat. Add the chipotles, bell pepper, jalapeno, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and stir.

Add the tomato sauce and adobo sauce, stir for 4 minutes, then add the chicken broth. Add garlic powder, chili powder, paprika, cumin, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for 30 minutes. 

Turkey Enchildas
Serves 6

1 can of refried beans
1/4 cup of salsa
6 flour tortillas
1/2 cup of turkey meat, shredded
1 can of enchilada sauce (recommended: Old El Paso)
1/3 cup of shredded cheddar cheese
1 stalk of green onion, sliced
Lettuce, shredded
1 tomato, diced

Blend refried beans with salsa until smooth and well incorporated. Heat tortillas on a dry frying pan. Spread 2 tbsp of bean mixture in the center of each tortilla. Top with 2 tbps turkey meat. Tuck in the sides and roll. Place on a plate. Cover each enchilada completely with enchilada sauce. Top with cheese. Sprinkle green onions on top. Microwave until cheese is melted. Garnish with lettuce and tomato. Yum!!