"Over the Top" Turkey Chili

1. Preheat the grill or oven to 300 degrees and set for indirect heat.

2. In a Dutch oven or grill/oven safe pot add diced onions, diced peppers, diced green chilies, olive oil, cumin, chili powder, salt, oregano, minced garlic and turkey stock. Mix everything well and place on the grill.

3. Spatchcock your turkey breast (see Lindsey videos) Cut out the backbone from the turkey breast with kitchen shears or a sharp knife. Press down hard on the breastbone to break it so the turkey breast will lay nice and flat. Season with salt, pepper, and garlic powder.

4. Place the spatchcock turkey breast on a wire rack and place it on top of the Dutch oven.

5. Close the grill and cook until the turkey reaches an internal temperature of 160 degrees.

6. Remove the wire rack with the turkey breast, let it rest for 10 minutes, and shred the meat. The temperature will continue to rise while it rests!

7. Next, add a drained can of cannellini beans, corn and cream cheese to the Dutch oven.  Add the shredded turkey (as much or as little as you’d like – save the rest for turkey tacos tomorrow!) mix well, cover the Dutch oven and cook for an additional 30-45 minutes.

8. When the chili is ready, remove from the grill and serve immediately. Garnish with chips, cheese, hot sauce and enjoy!

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