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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A spicy chili, ready in minutes, an excellent way to use up your leftover turkey!! Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup red pepper, chopped |
3 tablespoons all-purpose flour |
1 tablespoon ground cumin |
2 cups swanson's chicken stock |
2 (15 ounce) cans great northern beans |
1 (16 ounce) jar chunky salsa |
2 cups cooked chicken or 2 cups turkey, chopped |
shredded monterey jack pepper cheese |
avocado, cubed |
Directions:
1. Heat the oil in a 4-quart saucean over medium heat. Add the onion, celery and pepper and cook until they're tender. Stir in the flour and cumin and cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the mixture boils.
2. Stir the beans, salsa and chicken or turkey in the saucepot. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
3. Garnish with cheese.
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