Marcus Samuelsson’s Shredded Turkey Chili Recipe

Chef Marcus Samuelsson appeared on Access Hollywood Live to talk about making a healthy choice before the rush of Halloween treats comes in.

Shredded Turkey Chili

Serves 6

You’re never too young to learn the value of leftovers. Here, roasted turkey and black beans are turned into a hearty chili that’s relatively mild for a kid’s palate but flavorful enough to please any adult. Top the chili with sour cream, avocado, onions, cilantro, and tortilla chips, and you’ve got a winter feast.

• 3 tablespoons olive oil
• 2 red bell peppers, seeded and diced
• 1 large yellow onion, diced
• 1 garlic clove, minced
• 1 tablespoon chile powder
• 1 tablespoon cumin seeds, crushed
• ½ teaspoon ground coriander
• ½ teaspoon cayenne
• 2 teaspoons kosher salt
• 2 teaspoons packed brown sugar
• 4 dashes Tabasco sauce
• 1 (28-ounce) can whole tomatoes in juice
• 1 (19-ounce) can black beans, rinsed and drained
• ½ cup water
• 2 cups shredded leftover turkey or chicken
• Sour cream
• Crushed tortilla chips
• Diced avocado
• Fresh cilantro leaves
• Chopped onion

1. Heat the olive oil in a heavy, medium pot over medium heat. When it shimmers, add the peppers, onion, and garlic and cook, stirring occasionally, until the onion is golden, 12 to 15 minutes. Add the chile powder, cumin, coriander, cayenne, salt, and brown sugar and cook, stirring, until fragrant, about 1 minute. Add the Tabasco and tomatoes with their juice, breaking the tomatoes up with a spoon. Then add the beans and water and bring to a boil. Reduce the heat and simmer, partly covered, until the chili has thickened, 20 to 25 minutes. Taste and adjust the seasoning if necessary. Turn off the heat.

2. Fold in the turkey and let the chili stand, covered, until the turkey is heated through, 5 minutes. Don’t continue stirring as you heat the chili, otherwise the turkey will break up and get stringy.

3. Put out bowls of sour cream, tortilla chips, avocado, cilantro, and onion so everyone can personalize the chili.