Leftover turkey with added beans, vegetables and spices makes a tasty, quick and easy chili.

Skillet Turkey Chili

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeno pepper, finely chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 (14.5-ounce) can tomatoes and green chiles
1 (15.5-ounce) can light red kidney beans, rinsed, drained
2 cups chopped cooked Butterball® Turkey

1. Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeno, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
2. Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.

Makes 8 servings.

Tips:

• Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
• For spicier version increase amount of jalapeno pepper used. Do not seed peppers.

Recipe provided courtesy of Butterball, LLC.