Skillet Turkey Chili
Leftover turkey—when combined with beans, vegetables and spices—makes for a tasty, quick and easy chili.
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeño 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, drained and rinsed
2 cups chopped cooked turkey
- Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeño, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
- Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.
Makes 8 servings.
- Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
- For spicier version increase amount of jalapeño pepper used. Do not seed peppers.
Recipe provided courtesy of Butterball, LLC.