Let’s Talk Chili ~ Three Easy Recipes Using Leftover Chili

I have been waiting for fall to hit so I can make chili. I feel like in the summer you can get away with making soup, there’s gazpacho, cool cucumber soup and clean broth soups, but chili is the star for cooler weather, it just says fall and winter is amongst us, let’s eat comfort food. I usually make enough chili for my family to have leftovers the next day. However, it hit me a few days ago, what else could I do with my leftover chili? I wanted something easy, delicious and my whole family would enjoy. I came up with three simple and family friendly recipes that I believe will put a smile on everyone’s face, but first my Turkey Chili recipe.


Baked Chili Mac and Cheese

Ingredients:

  • 1 ½ teaspoons olive oil 
  • 1 onion, chopped 
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 cup vegetable broth
  • 1 (28 ounce) can canned crushed tomatoes 
  • 4 (15 ounce) can canned dark kidney beans – drained and rinsed 
  • 2 tablespoons chili powder 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper  
  • 1 teaspoon salt 
  • ½ teaspoon ground black pepper 

Directions:

  • Heat the oil in a large pot over low medium heat. Add onions sauté until onions are soft and tender. Add in garlic and sauté for 1-2 minutes. Do not brown. Turn up the heat to medium. Add the ground turkey in the pot, season with a pinch of each seasoning, and also a pinch of salt and black pepper, and cook until evenly brown.
  • Pour vegetable broth into the pot. Mix in tomatoes and the kidney beans. Season with the remaining chili powder, smoked paprika, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

Here’s how you can use any leftover chili:

  1. Baked Chili Mac and Cheese. Follow the instruction on your https://www.kraftmacandcheese.com box. Set the Mac and cheese the side. In a large casserole dish, add you chili and then the Mac and cheese on top. Stir everything together, until all ingredients are well incorporated. Next, top with shredded cheddar cheese, a few jalapeños and but in a 400 degree oven until the cheese bubbly and golden brown. Remove from the oven, plate and serve with a salad or your family’s favorite veggies.
  2. Chili Cheese Nachos. The kids will love this one. Just place tortilla chips in a big bowl. Pour the chili on top of the tortilla chip. Next, slice up a bit of avocado, then chop up yellow, orange and red peppers, place on top. Finally top everything off with a shredded cheddar, jalapeños, cilantro and dollop of sour cream.
  3. Finally, Baked Stuffed Sweet Potato with Chili. Bake a sweet potato, slice it down the middle to open it up. Pour the chili in the center of the potato and garnish with peppers, shredded cheddar, cilantro or parsley.

I hope these ideas will get your creative juices flowing. The possibilities are endless and always remember to Set the Table with Love.

Posted by

Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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