1 hour 35 minutes
Utilize that leftover holiday turkey in a hearty chili! Made with a deeply delicious blend of spices, thick tomato broth, beans, and tender shredded turkey.
‣ 2 tablespoons olive oil ‣ 1 cup diced sweet onion, or to taste ‣ 1/2 cup diced green bell pepper, or to taste ‣ 2 teaspoons fresh minced garlic ‣ 1/3 cup chili seasoning, or to taste ‣ 1 tablespoon granulated sugar ‣ 2 teaspoons ground cumin ‣ 2 teaspoons garlic powder ‣ 2 teaspoons onion powder ‣ 1 teaspoon kosher salt ‣ 1 teaspoon black pepper ‣ 1 cup unsalted chicken stock, or unsalted turkey stock ‣ 28 ounces crushed tomatoes, undrained ‣ 16 ounces dark red kidney beans, undrained ‣ 16 ounces pinto beans, undrained ‣ 15 ounces tomato sauce ‣ 10 ounces diced tomatoes with green chiles, undrained ‣ 4 cups cooked shredded turkey, * ‣ 1 1/2 cups frozen corn
In a Dutch oven, warm the olive oil. Add the white onion and green bell pepper and cook until lightly browned and translucent. Toss in the garlic and give it a quick stir.
Add all the seasonings (chili seasoning, sugar, cumin, garlic powder, onion powder, salt, and pepper) and cook a little more.
Pour in the chicken broth, then mix well. Take a moment to loosen any bits that may have stuck to the bottom of the pot.
Add crushed tomatoes, kidney beans, pinto beans, tomato sauce, diced tomatoes with green chiles, turkey, and corn.
Give everything a good stir. Bring it to a boil, cover, and let it simmer, stirring frequently,.