I had a craving for chili a few weeks ago, and posted this super simple recipe on Instagram. It then dawned on me that it would also work really well by subbing turkey for the chicken.
Since we’ll all be swimming in leftover turkey next week, this recipe will be the perfect use of it, saving us from resorting to the sometimes boring and very predictable turkey sandwich.
Also, as is the nature of chili, the flavors get better over time, making it the perfect choice to make ahead and simply reheat the day after Thanksgiving.
Chicken (or Turkey) Chili Verde
1 rotisserie chicken (or equivalent of turkey meat), pulled from the bones
1 jar tomatillo salsa
1 can pinto beans (or other bean of choice)
2 cups chicken (or turkey) stock
Rice of choice, cooked
Combine all ingredients, except rice, in a large pot and bring to a boil. Reduce heat and salt to taste. Serve over cooked rice.
Feeds four hungry people.
Optional toppings: Avocado, Cilantro, Pepitas, Sour Cream, Cheese
Pairs well with: 2013 Raymond Rutherford Merlot