How to Make Easy and Tasty Red Potatoes with Chili

Red Potatoes with Turkey Chili Recipe by Luke Austin Daugherty

Red Potatoes with Turkey Chili Recipe by Luke Austin Daugherty

This dish is a family favorite around our house! Our “Red Potatoes with Turkey Chili” is a complete meal when served in a larger portion and easy to make. The total time required from prep to service is less than an hour. This meal is a nice twist on regular chili cheese fries!

Homemade chili can be used in this recipe, but I’m giving you the “easy” way in this case via canned chili. You can also not use some of the ingredients I have listed and add some others of your own to suit your tastes or based on what you have available.

Ingredients:

-Large Red Potatoes: about 1 1/2-2 potatoes per person eating for a decent size “meal” serving.

– Canned chili- I like using Meijer brand turkey Chili: use about 1/2 a can per person

– One small onion- quartered and then thinly sliced

– 1/2 a bell pepper- chopped (color of your choice)

-2 cloves garlic- minced

-2 tbsp butter

-Shredded cheese

-Sour cream

-Cilantro

-Siracha

-Chili powder

Instructions:

-wash and thinly slice red potatoes leaving the skin on

-Using a large frying pan, add the potatoes to an already simmering mixture of the butter and 1 1/2 cups of water on slightly over medium heat. Cook covered for approximately 30 minutes or until potatoes are done (but not mushy or breaking). Stir occasionally for even cooking.

-As potatoes are starting to cook, chop bell pepper, onions, and garlic and add quickly to cooking potatoes . Add a couple shakes of salt and pepper.

-Heat chili in another pan on medium/low (you want it at a sufficient temperature to melt the shredded cheese when plated)

-Prepare toppings as potatoes finish cooking

-When potatoes are finished, plate the meal with chili on top, adding some shredded cheese, a dollop of sour cream, a few leaves of cilantro, thin bell pepper slices, chopped onion, a shake or two of chili powder, and some drizzled Siracha hot sauce (all toppings optional)

Enjoy!

How to Make Tasty Turkey Vegetable Soup After Thanksgiving

Photo- Luke Austin Daugherty

Photo- Luke Austin Daugherty

As we all tend to do a day or two after Thanksgiving, I found myself trying to figure out how to use some of our leftovers. I have always loved making soups of all kinds, so, I decided to create a unique Turkey Vegetable soup today. Total time from prep to serving was under an hour.

In a 6 qt. pot, I added:

-2 1/2 quarts water

-1 1/2 pounds leftover turkey (light and dark meat)

– about 15 sliced baby carrots

– 1 large yellow bell pepper

-1/2 a stalk of celery

-6 leaves of napa cabbage

-one medium onion

– one can of green beans (I actually had about a can’s worth of leftover green beans to use)

– about 10 sliced mushrooms

-3 chopped cloves garlic

-1/2 a handful of chopped cilantro

– a few shakes of thyme, marjoram, salt, and pepper.

-3 chicken bullion cubes and the two turkey leg bones cooked in for broth flavor. Having some dark meat in the mix also helps with the flavor.

-Topped with a dollop of sour cream, cilantro, carrot shaving, and paprika. Celery stalk end floral garnish.

Combine and bring all ingredients to boil. Allow to boil for about 15 minutes and then reduce heat to simmer for about 30 minutes, or until fresh vegetables are tender. Serve with or without garnish. Salt and pepper to taste. Enjoy! Also, adapt to your own recipe or based on what ingredients you have available. -Luke