Turkey Chili (with Leftover Turkey)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups onion
- 1 cup green bell pepper
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 3 15 oz cans crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup turkey stock or chicken stock
- 2 15 oz cans kidney beans, drained
- 1 teaspoon dried oregano
- 1 tablespoon sea salt,
- 1/2 teaspoon black pepper
- 3 to 4 cups turkey meat
- 1 to 3 teaspoons sugar, optional
- Shredded cheddar cheese,
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Instructions
- 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, 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.
- Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.,The chili may be made in 2 days in advance, or frozen for 2 months.
- Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original