Here's an easy way to use up your turkey leftovers - add them to chili! Or add a little tomato sauce to the recipe for a healthy vegetarian pasta sauce. On game day add an extra can of beans and serve over tortilla chips. With a little creative embellishing, you'll find a half dozen uses for this tasty recipe.
1 Tbsp extra virgin olive oil
2 bell peppers, chopped (any color)
1 1/2 cups chopped mushrooms
1 medium sweet onion, chopped
1 zucchini or yellow squash, quartered and cut into chunks
2 celery stalks, chopped
3 garlic cloves, minced
1/2 Tbsp chili powder (add 1/2 Tbsp if you like heat)
1 Tbsp dried oregano
1 tsp gound cumin
1/4 tsp salt
1 (15 oz) can pinto beans
1 (14.5 oz) can low-salt diced tomatoes
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, zucchini and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more.
Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, about 25 to 30 minutes. Serve warm.
Shredded turkey or chicken can be added to any of the following ideas:
1. Add a second can of pinto beans and a few drops of hot sauce to the recipe to thicken the chili. Arrange tortilla chips in a ring on a platter. Place warm chili in center of ring, top with shredded cheddar cheese and serve.
2. Place 2 cups chili and one cup tomato sauce in a saucepan. Add a Tbsp. dried Italian seasoning and heat on medium, stirring to combine flavors. Serve with shredded parmesan cheese over cooked whole wheat pasta.