Creamy Wild Turkey Chili
As a sportsman, when you think of chili your mind naturally gravitates to the main ingredient being venison (if you had a productive fall) ...or possibly beef as a reliable back up. This recipe will have you questioning that rationale. It is a super simple recipe that incorporates one half of a wild turkey breast and ingredients that you can commonly find in your pantry. It is a great way to incorporate wild turkey into your weeknight menu due to its simplicity. Pre-cooking the breast only speeds up the process for those busy days and brings your total prep and cooking time under 1 hour. Doubling the recipe is extremely easy if you find yourself cooking for a larger crowd.
Process for turkey breast:
Clean the boneless breast thoroughly. Add to an oven safe dutch oven and cover with ½ water, ½ chicken or vegetable stock. Slow cook in the oven at 250 degrees for approximately 2 hours or until you can shred the meat with 2 forks.
Ingredients:
• 1 cooked and shredded turkey breast (chicken can be substituted)
• 1 15 oz can black beans, drained
• 1 15 oz can whole kernel corn, undrained
• 1 10 oz can Rotel
• 32 oz chicken stock
• 8 oz cream cheese, softened
• 1 packet chili seasoning
• Seasoning to taste
Process:
1. In a large pot, combine cooked turkey, black beans, corn, Rotel, and chili seasoning.
2. On medium heat, add chicken broth and bring to a simmer.
3. Reduce heat to low and add cream cheese.
4. Stir until the cream cheese is melted.
5. Serve hot.
Chef's note: Garnish with avocado, sour cream, cilantro, or shredded cheese. This makes an excellent meal when served atop a baked potato.
Serves: 6 bowls
