Leftover Turkey Chili

I had a lot of leftover turkey this year, which I am not complaining about because I love leftover turkey. We had some friends coming over for dinner the Sunday after Thanksgiving so I was looking for something a little different to do with the turkey, not just soup or sandwiches. This turkey chili turned out delicious, so I served it with a salad and some bread.

2 Tbs. olive oil

2 green peppers, chopped

2 cups of celery, chopped

2 med. onions, chopped

5 cloves garlic, minced

1  4oz can diced green chiles (roasted and peeled) 

3 cups diced turkey, (cooked, light and dark meat)

3 tsp chili powder

1 tsp cumin powder

pinch cayenne pepper

1 tsp dried oregano

1 28oz can chopped tomatoes in juice

1 small can tomato paste

2 cups turkey stock (or chicken broth)

1 tsp brown sugar

2 Tbs cider vinegar

1 can white kidney beans, drained

1 can pinto beans, drained

1. Heat the oil in a large pan and add the onion,garlic, celery and green peppers. Stir over medium heat for 5 minutes, until soft.

2. Add the turkey, spices and chipotle pepper. Stir well and cook for 5 minutes. Add the chopped tomatoes in juice, 2 cups stock, and the tomato paste and stir well. Mix in the beans, brown sugar and vinegar and season with salt and pepper.

 3. Simmer for 30 minutes stirring occasionally. Taste, and add additional spice and or broth if needed. Serve topped with grated cheese and/or sour cream.

(Or at step three, you can put it in a crock pot on high for 30 minutes, then leave it on low or warm as long as needed.)

You can find the canned chiles in the Mexican foods section at most grocery stores.