Use-It-Up Turkey Chili
This is a great way to use up your leftover turkey from the holidays. You may even be lucky enough to have a vegetable tray with a few celery sticks, mushrooms, and sweet bell peppers leftover! If you don’t have leftover turkey, you can always use ground turkey to make this simple, but delicious chili.
3 tablespoons olive oil
6 stalks celery, chopped
1 onion, chopped
2 (15 oz.) cans kidney beans, undrained
1 (28 oz.) can diced tomatoes
1 (8 oz) pkg. sliced mushrooms
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
4 tsp. chili powder
1 tsp cayenne pepper
4 cups leftover cooked turkey, diced small
Pour the olive oil into a large soup pot over medium heat, add the celery and cook until just starting to soften, then add onions and continue cooking until onions are transparent.
Add the beans, tomatoes, mushrooms, peppers, chili powder and cayenne pepper stirring to combine.
Reduce the heat to very low, put the lid on but tip it so pot is not covered totally, and simmer for 2 hours, stirring occasionally.
Add the turkey and continue simmering for 30 minutes to 1 hour more, being sure to stir once in a while as it cooks.
The chili will get thicker as it cooks.