Tuesday: Tex-Mex Turkey Chili

Adapted from Brookshire’s Celebrate Cooking

Chef’s Notes: I’m the crazy person who takes the free handouts in grocery stores filled with recipes (and ads for the ingredients in the recipes). Why not? Inspiration can come from anywhere! My store is even kind enough to include nutrition content. I just love that store.

Plan of Attack:

1. Cook in one large pot

Ingredients for 3:

1 yellow onion, chopped

2 garlic cloves, minced

½ Tbsp olive oil

1 Tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 (8oz) can tomato sauce (no salt added)

1 (10oz) can tomatoes with green chiles, undrained

1 (15oz) can kidney beans, drained and rinsed

1 C cooked leftover turkey, shredded

1 C water

Topping Options:

1 Tbsp red onion

Shredded smoked gouda

Instructions:

1. Heat olive oil in a large pot; add onion and garlic and saute for 3-4 minutes
2. Add chili powder, cumin, salt, tomato sauce, tomatoes with green chiles, kidney beans, turkey and water; bring to a boil. Reduce heat and continue to simmer for 20 minutes
3. Place 1 ½ C in a bowl and top with desired toppings
4. Enjoy!