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by Reina www.thesofritoproject.com
Thanksgiving was very different for a lot of us this year and I wanted to share a delicious recipe with y’all that you can whip up after the holiday passes (that you hopefully safely enjoyed according to proper CDC guidelines and recommendations). I had some leftover smoked turkey breast from another recipe I created and decided to make a warming and comforting white chili with it. Big kudos to my younger brother for suggesting I make this, because I definitely have been in a rut lately with planning out new recipes and I was super excited to get this one done.
My ongoing partnership with Spice Tribe has not only helped me stay creative in the kitchen, but it’s helped build a little community that shares the same excitement about experimenting with new flavors while cooking. I used two of their spices, the Maras Chile Flakes and the Mombacho Café blend. The chile flakes are made from the Maras chile, also known as the Aleppo pepper, and it’s mild heat and earthy flavor worked really well here. The Mombacho Café is a blend of roasted garlic, citrus zest, cumin, oregano, and espresso that was such a good combination of spices to compliment the flavor profile of most chilis, it was a no brainer to use it for some added depth that you would often miss out on with poultry.
If you don’t have any leftover turkey on hand, you can definitely substitute chicken for this recipe, especially if you’d like to make this on any other occasion. I really enjoyed this chili and crushed bowls for the next day or two after making it. I recommend serving the chili topped with the usual suspects: a big dollop of sour cream, some sliced avocado, and a handful of crunchy tortilla strips. Leftovers taste even better the next day so have fun with it! Let’s get cooking!