Turkey Leftovers! Turkey Chili! YUM

Good morning everyone!  Today it is turkey leftovers made into Turkey Chili.  It has a little different texture than a traditional ground turkey chili. Actually using chopped roasted turkey adds a little elegance to the traditional gound meat chili.  The turkey absorbs just as much of the great flavors and is, as you know, lean.

So we have a low fat, use your leftovers turkey chili!

Leftover Turkey Chili

2 yellow peppers - pre roasted

1 large sweet onion, chopped

4 cloves of garlic chopped small

1 TBSP butter

1 TBSP olive oil

2 Cups rough chopped roasted turkey

1 32 ounce can of whole peeled tomatoes

1 16 ounce can tomato sauce

1/4 cup chili powder

1 tsp black pepper

1 tsp salt (or to taste)

1/2 tsp red pepper flakes

1 tsp ground cumin

1 jalapeno pepper chopped (optional)

2 ears yellow corn cooked and kernals sliced off cob or 1 can yellow corn

Quarter the yellow peppers, de-seed, and coat with olive oil, put in a toaster oven or regular oven on 350 for 20 minutes or so.  Cook until the pepper is soft, remove from oven, cool, then peel.  Peeling should be easy once the pepper is cooked, if not, cook longer.  Once peeled, chop into 1/2 inch pieces.

In a deep frying pan put the olive oil and butter heat over medium heat until butter is melted.  Add onions and cook, stirring occasionally for around 5 minutes.  Add garlic and cook about 1-2 minutes until the garlic has just released its scent.  Remove from heat.

In a large saucepan, add the can of tomatoes, and the tomato sauce, the roasted peppers and the onion mixture.  Heat to boiling and reduce.  Add the rest of the ingredients except the corn*.  Cook over low heat for 45 minutes to an hour.

*Add the corn in during the last 15 minutes of cooking, just enough to cook through.

Toppings ...Serve with shredded cheese, sour cream, jalapenos.