Makes: 4 to 6 servings
start to finish: 90 minutes
From Edible Seattle November/December 2010
This chili is the perfect way to finish off a smoked or spiced turkey. For a little heat, consider adding a finely chopped chipotle pepper or two, from a can of chipotles en adobo.
Recipe
1 tablespoon olive oil
1 pound chicken sausage, casings removed
1 large onion, chopped
2 tablespoons ancho chili powder
2 teaspoons dried oregano
1 teaspoon kosher salt
2 large cloves garlic, finely chopped
4 (15-ounce) cans white beans
1 (28-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 cups chopped leftover turkey (dark meat)
Steps
Heat a large, heavy-bottomed soup pot over medium heat. Add the olive oil, then the sausage, breaking it up into small pieces as you add it to the pan, and cook until browned, about 10 minutes. Transfer the sausage to a plate and set aside. Add the onion to the pan, and cook for 5 minutes, or until the onion begins to soften. Add the chili powder, oregano, salt, and garlic, and cook and stir for a few minutes, until the spices become fragrant. Add the remaining ingredients, then the reserved sausage, stir, and simmer for an hour or two, stirring occasionally. Season to taste and serve hot, garnished with your favorite chili toppings.
Leftover chili can be cooled and frozen in an airtight container for 2 months or so.
*dairy-free
*gluten-free