I hope you all had a wonderful Thanksgiving! Ours was fantastic! We slept in, snuggled, danced a little, and lounged around the house until noon in our pj’s. I made my cranberry apple scones and a peppermint mocha coffee (the recipe will be posted soon). Then we went over to our extended family and ate some Paleo and non-paleo foods, played cards, and ate some more! Gotta love Thanksgiving! I have a lot to be thankful for! I am in great health, I have a loving and supportive husband, curious and creative kiddos, whom I get to spend my days with, a fantastic extended family, great friends, and the wonderful opportunity to create recipes and share them with you! Life is pretty good! I really can’t complain….I need to read this blog post the next time I start to complain! How did you spend your Thanksgiving? What are you thankful for?
Even though I wasn’t hosting, I still bought a turkey and made it early this week. I will probably get another one this weekend. I love it! There are so many meals you can make with turkey, the options are unlimited! Like this creamy white turkey chili!
It is so delicious! I love that the base is cauliflower too. I asked my husband what ingredient he thought I used to make it thick and he guessed some kind of flour. He was surprised it was cauliflower, since he thinks cooked cauliflower smells like feet! I PROMISE you, this does not smell like feet! It smells delicious….like chili, of course! If you don’t know what you are making with your turkey leftovers, make this! If you already ate all your leftovers, you need to buy another turkey because I have some other great recipes that I’ve been working on and will be posting as well. And if you are somehow tired of turkey…I don’t know how, since it’s simply delicious, then try this recipe with chicken! Just as good!
- 1 head of cauliflower
- 1 cup of water
- 4 cups of turkey broth
- 2 cups cooked turkey
- 1 Tbs olive oil
- 1 poblano pepper
- 1 onion
- 2 and ½ tsp ancho chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional Garnish:
- Chopped tomatoes
- In a large stockpot add 1 cup of water and turn heat to high.
- Roughly chop the cauliflower and place it in the large stockpot of water. Once the water starts to boil, turn the heat down to medium.
- Cover and cook 10-12 minutes until the cauliflower is soft. Check occasionally to see if you need to add more water so it won’t burn.
- While that is cooking add olive oil to a skillet and turn the heat to medium.
- Chop the onion and add it to the olive oil. Cook 3-5 minutes.
- Chop and remove the seeds from the poblano pepper and dice. Add it to the onions and cook an additional 3-4 minutes.
- Chop the cooked turkey.
- If necessary drain any water from the cauliflower. Add the broth and blend using an immersion blender or blender. Blend very well until very smooth.
- Add the turkey, peppers, onions, and spices.
- Cook an additional 5- 10 minutes to heat thoroughly.
My loaded potato soup also uses cauliflower as a base. Delicious!