Turkey Chili (with Leftover Turkey)

This easy turkey chili is a great way to use up turkey leftovers from big holiday meals! Make it with shredded leftover turkey, beans, onion, garlic and tomatoes.

PREP TIME: 10 minutes

COOK TIME: 80 minutes

TOTAL TIME: 90 minutes

SERVINGS: 8 servings

INGREDIENTS:

-2 tablespoons Extra Virgin Olive Oil

-2 cups Onions, diced

-1 cup Green Bell Peppers, diced

-4 Garlic Cloves, minced fine

-2 tablespoons Chili Powder (or up to 4 tablespoons if you like it spicier)

-1 tablespoon Ground Cumin

-3 (15 ounce) cans Crushed Tomatoes (Fire Roasted if you can get it)

-1 tablespoon Tomato Paste

-1 cup Turkey Stock or Chicken Stock

-2 (15 ounce) cans Kidney Beans, drained (I like to use one light kidney beans and one dark kidney beans)

-1 teaspoon Dried Oregano

-1 tablespoon Sea Salt, plus more if desired for taste

-1/2 teaspoon Black Pepper

-3 to 4 cups cooked Turkey Meat, shredded

-1 to 3 tablespoons Sugar, optional

TO GARNISH:

-Shredded Cheddar Cheese

-Chopped Green or Red Onions

-Sour Cream

DIRECTIONS:

1. Saute the vegetables: in a large, 8-quart, thick bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden brown, about 5 minutes.

2. Add the garlic, chili powder and cumin, and cook, stirring, for 1 to 2 minutes more. Add a bit more olive oil if needed.

3. Add the remaining chili ingredients: add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.

4. Taste and season: salt to taste. Add sugar to taste if you need to balance the acidity of the tomatoes. The Chili may be made up to 2 days in advance, or frozen for up to 2 months.

5. Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and/or sour cream. Serve alone, over rice, or with cornbread.