What to do with your leftover Turkey

I am on day 3 of what to do with my leftover turkey.   Here’s what I whipped up for dinner tonight: a chili with lentils – one of the healthiest beans around.  It’s got a bit of a kick, so if you are sensitive to heat just use one chili.

Turkey Chili

3 dried ancho or habanero chili’s (each about the size of a prune)

2 cups boiled water

2 TBS of olive oil

1 medium yellow onion – chopped

2 large celery stalks – chopped

1 red pepper chopped

1 can lentil beans (14 oz)

1 can of fire roasted diced tomatoes (14oz)

1 ½ – 2 cups of cooked leftover Thanksgiving Turkey – deboned and chopped

1 TBS sugar

salt and pepper to taste

1 cup of shredded cheddar cheese – optional

 

1. Bring the 2 cups of water to a boil.  Place the chilis in a bowl and pour the boiled water over the chili’s.  Soak about 15 minutes until soft.
2. Remove chili’s from water and chop, saving the water.  Return chopped chili’s to bowl of water.
3. Heat the oil in a large pot, add the onions, celery and cook for a few minutes.  Add the pepper and cook the veggies until soft.
4. Add the can of drained lentils, the tomatoes with can juice and the chili’s with their water to the pot. Stir and bring to a boil.
5. Reduce to a simmer and add the turkey, sugar and salt and pepper
6. Simmer another 15-20 minutes, taste and adjiust the seasonings to your liking.
7. Serve in bowls with shredded cheddar if desired as a garnish.

Tomorrow night: Turkey soup!