JBug's Kitchen Antics: Chili with Turkey, Pinto Beans,Cranberries and Chipotle

OK so here's the story on this one. As you know, we're packing up the house and moving on to greener pastures; greener as in the Oregon Coast and pastures because the Big Guy's being put out to pasture though not for 6 months or so.

Consequently the freezer's getting purged of all and sundry and while there's not a lot left in it, what's there is good enough to be recycled at least as far as I'm concerned.

I mean if "Chopped" can do a whole show dedicated to the use of leftovers, imagine my glee when I discovered some turkey thighs left over from this! There's nothing much tastier than turkey thighs braised low and slow in red wine, chicken stock, chipotle peppers and cranberries. They were memorable.

Add chopped onion, garlic, green and yellow bell peppers, canned tomatoes and spices along with a touch of dark cocoa, a smidge of molasses and we were singing a whole different tune. This particular turkey chili tasted an awful lot like turkey in a mole sauce and that's one of my very favorite flavors. I hope I've convinced you to try the original braised turkey thigh recipe alluded to above because now you know what you can do with any leftovers - that's if you happen to have any of course.

Kinda’ Like Mole Turkey Chili (an original from JBug’s Kitchen inspired by Martha Stewart)

2 leftover braised turkey thighs with 2 cups of sauce (from Chipotle & Cranberry Braised Turkey Thighs)

2 tablespoons olive oil

1 large onion, chopped

1 green bell pepper, chopped

1/2 yellow bell pepper, chopped

3 cloves garlic, minced

1-1/2 tablespoons chile powder

1 tablespoon cumin

1-1/2 teaspoons cocoa powder

1 28 ounce tin diced tomatoes with juice

1-1/2 cups chicken stock

1 tablespoon molasses

Salt and coarse ground black pepper

2 cans pinto beans, rinsed and drained

Heat olive oil in large Dutch oven over medium high until shimmering. Add onion and peppers and cook until vegetables are softened. Add garlic and cook for additional minute, stirring constantly. Add chile powder, cumin, and cocoa powder and stir well to combine. Stir in tomatoes, chicken stock, sauce from turkey thighs and molasses. Bring to a boil, reduce heat, cover and simmer for 20 minutes to blend flavors, stirring occasionally. Meanwhile, remove bones from turkey thighs and chop meat into bite sized pieces. Add to chili along with pinto beans. Taste for seasoning, adding salt and pepper as needed. Cook, covered for additional 15 minutes. Makes 6 to 8 servings.

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