Turkey Chili

The best thing about a gigantic Thanksgiving dinner is the leftovers! Similar to my last post where we explored the possibilities of turning turkey into pad thai, this recipe is just as simple and delicious. A Thanksgiving spin on the classic American chili.

Ingredients:

- 2 cups turkey

- 4 cloves garlic

- 1 onion

- 1 stalk of celery

- 1 can red kidney beans

- 1 can diced tomato

- 1 tablespoon garlic powder

- 1 teaspoon red cayenne pepper powder

- pinch salt and pepper

Topping:

- scallion

Directions:

First, dice up the onion, slice the celery, and mince the garlic and begin to sauté in a dutch oven (or any other thick bottomed pot). Sweat for 8-10 minutes and add in the shredded turkey. Season the mixture with garlic powder, red cayenne pepper powder, salt, and pepper. Drain the kidney beans and rinse under water to get rid of any excess salt. Add in the kidney beans and stir to combine. Let the chili cook for about 5 minutes to soften everything, and then add in the can of diced tomato and using the empty can, fill with water and add to the pot. Let everything simmer on medium low for 15-20 minutes to incorporate all of the flavors. Slice up a scallion and serve it up. Enjoy!