Servings 8 servings
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, small diced
- 1 green pepper, small diced
- 1 (6-oz.) can tomato paste
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 2 (15-oz.) cans pinto beans in chili sauce
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (28-oz.) can crushed tomatoes
- 3 Tablespoons light brown sugar
- 4 cups chopped leftover turkey
- Chili toppings, such as sour cream, avocado, shredded cheese and sliced scallions
Instructions
- Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
- Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook, stirring occasionally, until warmed throughout, about 10 minutes.
- Serve the chili topped with sour cream, avocado, cheddar cheese and scallions.
Notes
- In the refrigerator: This turkey chili will stay fresh in your refrigerator for about a week. After the chili has cooled down completely, transfer it to an airtight container. Don't add any toppings yet. When you're ready to eat it again, just heat it up on the stove or in the microwave using a microwave-safe bowl. Add your favorite toppings right before you serve it.
- In the freezer: Chili is a fantastic freezer-friendly meal! Follow the same steps as refrigeration, but instead of storing it in the fridge, place it in the freezer for up to 3 months. To reheat, thaw the chili overnight in the refrigerator, and then heat it up on the stovetop or in the microwave.
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