You have some more meat not eaten in the refrigerator, start cook a new dish already, and add meat in the process, frying it with spices.
Use leftover fried turkey to make simple and fragrant chili. Using roasted tomatoes will give extra spicy flavor but regular chopped tomatoes also fit. Try replacing the traditional side dish of corn bread on mashed potatoes!
Nutrition value of one serving: (total 
Calories 252, total fat 7 g., saturated fats g., proteins 22 g., carbohydrates 25 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 35 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3-4 tbsp. residues of roasted turkey meat (white and dark), diced 2 cm thick.
- 800 gr. chopped grilled canned tomato
- 850 gr. Pinto Beans
- 2 tbsp. l vegetable oil
- 1 medium onion, chopped
- 1 chopped green bell pepper
- 1 chopped small seedless jalapeno peppers
- 2 garlic cloves, chopped
- 0.25 Art. chili powder
- 1 tbsp. l ground caraway seeds
- 1 tbsp. l dried oregano
- 2 tbsp. lightly salted chicken stock
- Mashed potatoes or boiled rice for serving
- Sour cream and chopped green onions for serving
Recipes with similar ingredients: turkey, pinto beans, tomatoes, jalapenos, sweet peppers, onions, garlic, seasoning chili, caraway seeds, oregano, green onions, mashed potatoes, rice, sour cream
Recipe preparation:
- Heat oil over medium heat in a large frying pan or brazier. Add onion and bell pepper and fry, stirring occasionally, until soft, about 6 minutes. Put and mix jalapenos and garlic, cook until they slightly soften, 1 minute. Add chili powder, caraway seeds, oregano, 0.5 tsp salt and a pinch of pepper. Lay turkey and stir until it is covered with spices on all sides. Add tomatoes and chicken stock and scrape off the spices that stick to the bottom of the pan.
- Bring the chili to a boil over low heat and cook without a lid, until the liquid boils a few centimeters and chili thickens, about 1 hour. Drain the juice of half canned beans, leave the other half with juice. Add all the beans along with left liquid in the pan and fry until the beans warm up for about 10 minutes. Salt and pepper to taste. Serve in deep plates with potatoes or rice, with a spoon sour cream, sprinkled with chopped green onions. Another dish of chili, cooked according to a simple recipe from Ri Drummond it consists of ground beef, two types of beans.
