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Turkey Chili

Published by Today's Parent on 10/1/1999
If I were leftover turkey, this is how I'd want to be remembered.
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Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 1 clove garlic, chopped
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cups (500 mL) leftover turkey, chopped
  • 19 oz (540 mL) can kidney beans
  • 28 oz (796 mL) can tomatoes, drained and mashed (but reserve the juice)
  • 1 tbsp (15 mL) Mexican chili powder (or more - whatever you like)
  • 1 tsp (5 mL) cumin powder

Directions

  1. In a large skillet or medium saucepan, cook the garlic, onion and green pepper in the vegetable oil for about 5 minutes, until softened. Add everything else. I mean, everything. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 30 minutes. If the chili seems too thick, add some of the reserved tomato juice about 10 minutes before it's finished cooking.
  2. Serve over hot cooked rice or rolled into a warm flour tortilla. A sprinkle of cheese might be nice.

Sorry, there is no nutrition information available for this recipe.

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