Christmas had come and gone and I still had leftover turkey. Every year Thanksgiving and Christmas would be followed by turkey sandwiches but this year I was definitely craving spicy so I decided to try out a simple turkey chili. This gave me the option of adding jalapenos and cheese two of my favorite ingredients to the mix. It served as a perfect lunch on a cool day. I made it even spicier with the addition of some Tabasco sauce. It was hot and filling and certainly hit the spot. We both enjoyed it!- Mona

Ingredients:

Core Ingredients and Flavorings-
1 tbs garlic paste or chopped fine
1 tsp cumin powder
1 tsp black pepper
1 tsp garlic powder

Other Ingredients-
2 cups shredded roasted or boiled turkey (white or dark meat)
1 tsp smoked paprika (or paprika in case you don't have smoked paprika)
2 tbs oil
1/2 chopped onion (small)
1 cup diced tomatoes (fresh or canned)
2 jalapenos chopped fine (deseeded if you don't eat spicy)
1 tsp salt
2 cups boiled or canned kidney beans
3 cups water or stock (chicken or vegetarian)
2 tbs shredded cheese

Directions:

Heat oil in a medium size pot and add onion and garlic paste. Stir until the onions begin to sweat.

Add the tomatoes and all the spices, salt and pepper.

Mix well adding water until the tomatoes are soft.

Throw in the kidney beans and water and stir continuosly over medium heat for around 5 minutes.

Add the shredded turkey and stir for 2 minutes and then cover and cook on low heat for 10 minutes or until the desired consistency is reached.

Garnish with cheese and serve hot.