Monday, 23 November 2015

Leftover Turkey Chili Sloppy Joes

Leftover turkey chili sloppy joe with simple salad

Leftovers provide us with a wealth of opportunities when it comes to deciding what to have for dinner of an evening. Using them up cuts down on food waste thus expenditure, they can save significant amounts of time in the preparation of a meal when all you want to do is relax after a hard day and they provide excellent opportunities for experimenting with different ways in which you can actually serve them up to your family.

Sloppy joes (just like chili!) are traditionally made with beef as the meat ingredient. When I experimented one night, however, in making this pretty unusual but absolutely delicious turkey chili recipe with different coloured tomatoes, I had some leftovers and decided to borrow the sloppy joes concept for a very quick and easy dinner for two the following evening. You should also note that this idea could also be prepared with ordinary chili or indeed any similar type of meat or even vegetable stew.

Leftover turkey chili

Ingredients (Serves 2)

Generous portion of leftover turkey chili
Two handfuls of peashoots or similar green salad leaves
1 medium red tomato
1 medium yellow tomato
Salt and white pepper
2 soft bread rolls
Chopped coriander/cilantro to garnish

Salad ingredients are washed in cold water


Take the chili from the fridge (where it should of course have been stored overnight) and put it in to a saucepan. Put the pot on to a low heat and gently reheat the chili, stirring frequently with a wooden spoon. Wash the salad leaves and tomatoes in a colander under running cold water and dry.

Toasted roll base is plated with salad

Cut the two bread rolls in half horizontally and lightly toast on the cut sides. Cut the tomatoes in to segments and mix through the salad leaves, seasoning with salt and white pepper. Lay a bottom roll half on each of two serving plates and arrange half the salad alongside in each instance.

Turkey chili is spooned on to roll base and garnished

When the chili is fully reheated, divide between the two bottom roll halves and garnish with the chopped herb. Sit the roll tops in place and tuck in.

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