Leftover Turkey Recipe From Martha Stewart Living

At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash.

The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation.
 
RECIPE FOR SPICY TURKEY CHILI

Active time 15 minutes • Total time 3 hours 45 minutes

Think of this as a three-chile chili: It gets its depth, smokiness, and heat from serrano peppers, canned chipotles in adobo sauce, and chili powder. The heat of fresh chiles varies widely. Taste a tiny bit of your serrano; if it’s incendiary, use just one. Serves 6.

1½ pounds boneless, skinless turkey thighs, cut into 1-inch pieces
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 to 2 serrano or jalapeño chiles, seeded and minced, plus sliced chiles, for serving
1 chipotle chile in adobo sauce, minced
1 can (28 ounces) whole peeled tomatoes, pureed
2 tablespoons chili powder
Coarse salt
2 cans (15.5 ounces each) black beans, rinsed and drained
1 tablespoon white vinegar
Sour cream and fresh cilantro, for serving

In a 5- to 6-quart slow cooker, combine turkey, onion, garlic, serrano chiles, chipotle chile, tomatoes, chili powder, and 1 teaspoon salt. Cover and cook on high until turkey is fork-tender, 3 hours (or 6 hours on low).

Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar, and season with salt. Serve with sliced chiles, sour cream, and cilantro.

About Chipotles in Abodo
Chipotles are dried, smoked jalapeño peppers. They are often sold in cans, in a tangy sauce called adobo, in the Latin section of supermarkets. Their smoky heat is great in soups and stews, but a little goes a long way—this recipe calls for just one. Freeze the rest in a resealable bag for up to three months.
 

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