Most of us have probably already used that leftover turkey from Thanksgiving, or if not, it is in the freezer waiting for just the right time to be used for a meal. The other day I realized that I had enough turkey left over to make one more meal and wouldn’t have to freeze any of it! Since it was an overcast, gloomy sort of day, a pot of chili sounded amazing. I tweeked my chili recipe and used chopped turkey instead of ground beef. It was a hit!
2 tbsp. olive oil
1 medium onion, chopped
1 tsp. minced garlic
1-2 hot chili peppers (or to taste), diced
1-2 tbsp. chili powder (to taste)
1/2 tsp. salt
1 large can crushed tomatoes
1 (15oz) can kidney beans, drained and rinsed.
2-3 cups chopped turkey
In a skillet, heat olive oil. Add chopped onion, minced garlic, and hot peppers, cooking until just tender. Add remaining ingredients and stir to combine. Place in a crock pot set to low. Simmer for about 3 hours. Serve with sour cream, shredded cheese, and corn bread!
