Leftover Turkey Chili

2 Tbsp olive oil
2 cups chopped onion
1 cup chopped green bell pepper
4 garlic cloves, chopped fine
2 Tbsp chili powder
1 Tbsp ground cumin
3 15-ounce cans crushed tomatoes (fire roasted if you can get it)
1 Tbsp tomato paste
1 cup of turkey stock or chicken stock
Two 15 oz cans kidney beans, drained
1 teaspoon dried oregano
1 Tbsp sea salt
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.

Sauté the onions, peppers, garlic, and spices: 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, about 5 minutes. Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, beans, stock, cooked turkey: 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.
Add salt: Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and or sour cream.
Read more: http://www.simplyrecipes.com/recipes/turkey_chili/#ixzz4QfHXdZSd

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