Turkey Chili - with leftover turkey

 2 Tab extra virgin olive oil

2 cups chopped onion

1 cup chopped green bell pepper

4 garlic cloves, chopped fine

2 Tab chili powder (increase to 4 T if you like spicy)

1 Tab ground cumin

3 15 oz cans crushed fire roasted tomatoes

1 Tab tomato paste

1 cup turkey or chicken stock

2 15 oz cans kidney beans drained

1 teas dried oregano

1 Tab sea salt plus more if desired

1/2 teas black pepper

3-4 cups shredded cooked turkey meat

1-3 teas sugar (optional)

To Garnish- Shredded cheddar cheese, chopped green or red onion, sour cream

1-    Saute the vegetables:

    In a large 8 quart, thick-bottom pot heat olive oil on medium high heat. Add the onions & green peppers and cook, stirring until golden, about 5 minutes. 

    Add garlic, chili powder & cumin. Cook, stirring for a minute or two more. Add a bit more olive oil if needed.

2-    Add the remaining chili ingredients:

    Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper and cooked turkey meat. Bring mixture to a simmer & reduce heat to low. Simmer, partially covered, for an hour. 

3-    Taste and season:

    Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes. 

    The chili may be made in 2 days in advance, or frozen for 2 months. 

4-     Serve with toppings.

    Serve with shredded cheddar cheese, chopped red onion & sour cream. 

    Serve alone, or over rice, or with cornbread.