• Level: Easy

• Total:  35 min

• Active:  20 min

• Yield: 8 servings

Ingredients

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2 tablespoons olive oil

4 cloves garlic, minced 

1 medium onion, small diced

1 green pepper, small diced

1 tablespoon ground cumin

2 teaspoons chili powder

Two 15-ounce cans pinto beans in chili sauce

One 15-ounce can kidney beans, drained and rinsed

One 28-ounce can crushed tomatoes

One 6-ounce can tomato paste

3 tablespoons brown sugar

4 cups chopped leftover turkey (see Cook's Note)

Chili toppings, such as sour cream, shredded Cheddar and sliced scallions, for serving 

Directions

1. Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.

2. Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes. 

3. Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired. 

Cook’s Note

You can remove the skin from the turkey then fry or roast it into cracklings to make a topping.

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