Here is a recipe that is also heart-smart as well as being filling. If you wish to have a little more ‘heat’ in your Leftover Turkey Chili, just add a little dash of hot sauce (such as Tabasco or Louisiana Hot Sauce), and/or substitute jalepeno peppers for the chili peppers.
Ingredients:
2 T vegetable oil
1 large sweet white onion, diced
4 cloves of garlic, minced
2 stalks of diced celery
1 diced green pepper
1 diced red pepper
1 T oregano
1 T cumin
1 T chili powder
1-28 oz canned tomatoes 2 T tomato paste
1-19 oz canned black beans, rinsed well and drained
19 oz canned white kidney beans, rinsed well and drained
3-4 seeded and diced chili peppers
2 c cooked diced turkey
salt and pepper
hot sauce to suit your taste
- In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic and celery, cooking until soft, approximately 10 minutes.
- Add the green and red bell peppers, cooking another 5 minutes.
- Stir in the oregano, cumin, chili powder, tomatoes, and tomato paste and simmer for 10 minutes.
- Add the black and kidney beans, chilies and cooked turkey. Heat through.
- Season with added slat, pepper and hot sauce as desired to taste.
- Ladle into bowls and sprinkle with grated cheese. (You can serve this turkey chili in hollowed out medium sized bread bowls, or large whole-wheat buns for added heartiness. For more cost cutting economical recipes and more, check the category section on betweenclosefriends.com blog)
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