Creamy wild turkey chili

A special wild game treat you and your guests will gobble right up

As a sportsman, when you think of chili your mind naturally gravitates to the main ingredient being venison (if you had a productive fall)… or possibly beef as a reliable back up.

This recipe will have you questioning that old rationale. It is a super simple recipe that incorporates one half of a wild turkey breast and ingredients that you can commonly find in your pantry. It is a great way to incorporate wild turkey into your weeknight menu due to its simplicity. Pre-cooking the breast only speeds up the process for those busy days and brings your total prep and cooking time under 1 hour.

Doubling the recipe is extremely easy if you find yourself cooking for a larger crowd.

INGREDIENTS:

• 1 cooked and shredded turkey breast (chicken can be substituted)
• 1 15 oz can black beans, drained
• 1 15 oz can whole kernel corn, undrained
• 1 10 oz can Rotel tomatoes
• 32 oz chicken stock
• 8 oz cream cheese, softened
• 1 packet chili seasoning
• Seasoning to taste

PROCESS FOR TURKEY BREAST:

1. Clean the boneless turkey breast thoroughly.
2. Add to an oven safe dutch oven and cover with ½ water, ½ chicken or vegetable stock.
3. Slow cook in the oven at 250 degrees for approximately 2 hours or until you can shred the meat with two forks.

PREPARATION: Serves 6 bowls

1. In a large pot, combine cooked turkey, black beans, corn, Rotel, and chili seasoning.
2. On medium heat, add chicken broth and bring to a simmer.
3. Reduce heat to low and add cream cheese.
4. Stir until the cream cheese is melted.
5. Serve hot.
6. Garnish with avocado, sour cream, cilantro, or shredded cheese. This makes an excellent meal when served atop a baked potato.