"Turkey Chili"
2 tbsp. vegetable oil
1 clove garlic, chopped
1 onion, chopped
1 medium green pepper, chopped
2 fresh jalapeno peppers, chopped
2 cups chopped leftover turkey
1 can white kidney beans, rinsed and drained
1 cup corn niblets (frozen, canned or fresh)
1 tbsp. all-purpose flour
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 cups chicken or turkey broth
In a large saucepan or dutch oven, cook garlic, onion, green pepper and jalapeno pepper in vegetable oil for about 5 to 7 minutes or until softened.
Add chopped turkey, beans, corn, flour, chili powder, ground cumin and salt.
Stir well to mix, then add chicken broth.
Bring to a boil over medium heat, then reduce heat to low and simmer for 15 to 20 minutes.
Serve hot, with rice, tortillas or corn bread.
I use RED beans, but it's still nummy!
2 tbsp. vegetable oil
1 clove garlic, chopped
1 onion, chopped
1 medium green pepper, chopped
2 fresh jalapeno peppers, chopped
2 cups chopped leftover turkey
1 can white kidney beans, rinsed and drained
1 cup corn niblets (frozen, canned or fresh)
1 tbsp. all-purpose flour
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 cups chicken or turkey broth
In a large saucepan or dutch oven, cook garlic, onion, green pepper and jalapeno pepper in vegetable oil for about 5 to 7 minutes or until softened.
Add chopped turkey, beans, corn, flour, chili powder, ground cumin and salt.
Stir well to mix, then add chicken broth.
Bring to a boil over medium heat, then reduce heat to low and simmer for 15 to 20 minutes.
Serve hot, with rice, tortillas or corn bread.
I use RED beans, but it's still nummy!
