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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a good recipe to use with that leftover turkey from the holiday season or make it fresh like I do sometimes. Ingredients:
2 onions, chopped |
1 celery rib, chopped |
4 garlic cloves, chopped fine |
1 green bell pepper, chopped |
4 tablespoons vegetable oil |
3 (16 1/2 ounce) cans fire-roasted tomatoes, diced |
2 (15 ounce) cans kidney beans, drained |
2 tablespoons tomato paste |
1 1/2 cups turkey stock |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon hot red pepper flakes |
1 teaspoon dried oregano |
1 tablespoon salt, plus more if desired to taste |
1/2 teaspoon black pepper |
Directions:
1. 1 In a large, 8-quart, thick-bottom pot, cook the onion, celery, and green pepper over medium high heat, stirring, until whilted, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more vegatable oil if needed.
2. 2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3. 3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
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