A recipe for using up leftover turkey would have been better timed last week, so I will start this post with apologies.
That said, I almost never make this Turkey Chili with leftover turkey – I use ground turkey as I make it year round.
The reason I’m posting it now is that a friend emailed this morning, asking for a recipe recommendation. Her neighbor is having some health issues and she wants to bring over a family dinner.
I can’t believe in the 2+ years I’ve been writing this blog that I’ve never before posted my go-to recipe for “bring to a friend family dish.” So here goes.
My Going Lo-Co Turkey Chili recipe, adapted from a 2003 Cooking Light recipe, is easy to make, healthy(ish,), kids love it because it’s not spicy AND I serve it with Tostitos Scoops. Plus it freezes well. All that, and you can make a double batch and have dinner for your family as well. What more could you ask for?
The ingredient list is long but don’t be daunted – the hardest thing about this recipe is opening cans. Seriously. And usually, I don’t cook with canned veggies but for some reason it works well in this dish.
So next time you want to bring family dinner to a friend, try this Turkey Chili recipe. Bring it over along with a bag of (reduced fat) shredded cheddar, a carton of (reduced fat) sour cream, and a bag of tortilla chips.
Seriously, don’t forget the tortilla chips.