By the time next weekend rolls around, we'll be knee deep in leftover turkey (and leftover everything else) from the Thanksgiving feast. For some people, leftovers are the best part of the meal! In our house, we reheat the T-day meal on the next day, but by the day after that, someone will have stripped the turkey carcass, and left a container of turkey meat waiting for creative repurposing. What's more inspiring -- and easier -- than chopping or shredding the turkey and magically transforming it into soup, stew or chili, like this leftover turkey and pinto bean white chili with lime and cilantro, from Kalyn's Kitchen?
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There are two kinds of people in the world: those who believe in beans in their chili, and those who believe that chili should be meat and peppers and nothing else. I'm a beans-in-chili girl, and my bean of choice is the black bean. When I have downtime in the kitchen, I cook two pounds of dry black beans in the slow cooker (18 hours on low, water to cover by a couple of inches, no pre-soaking necessary), and I freeze them in smaller portions for chili, stew or soup. Canned black beans work well in chili, too, which makes recipes like this scrumptious pumpkin black bean chicken chili from Eat at Home so easy. And pumpkin -- what could be more seasonal?
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I know, I know. When you're dining al fresco in the football stadium parking lot, you're supposed to fire up the hibachi and grill hot dogs or brats, or something that tastes better when you wash it down with a beer while keeping your hands warm at the same time. I think what tastes best with beer is chili, and if you've got the hibachi going, why not warm up a pot of chili brought from home? Or, if tailgate dining isn't your plan, make this boozy beef chili (pictured above) from Food Blogga, and serve it in the comfort of your family room while the game is on TV. Or don't watch the game, and just make chili. Who's to know?
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