Turkey Chili

Click to Enlarge	Turkey Chili - Quick U.S.
	Serves Effort: Sched: DoAhead:	4 main ** 1 hr Yes		A quick chili requiring no advance preparation, but tasty and satisfying all the same - a excellent use for leftover turkey. Goes well with plenty of Jasmine rice and red wine.

*
*
*
*
*
*
*
*

10
4
6
1
2
1-1/2
14
14
1/3
1/3
2
1/2
tt
1/8
------

oz
oz
oz
cl
T
T
oz
oz
c
c
t
t

t
----

Turkey, cooked
Bell Pepper
Onion
Garlic
Parsley, flat
Olive Oil
can Kidney Beans
can Diced Tomatoes
Red Wine
Stock (1)
Chili Powder (2)
Chili Flakes (3)
Salt
Pepper
---- Garnish
Cilantro Leaves
Grated Jack Cheese
Chopped Onion
- (any or all)

Prep

Shread or dice TURKEY into pieces about 3/4 inch.
Chop ONION and BELL PEPPER small, crush and chop GARLIC small, mix all.
Chop PARSLEY small.

Run

Heat OLIVE OIL in a sauté pan and fry Onion mix stirring until onions are just tender.
Stir in Turkey, Parsley and ALL * ITEMS. Bring to a boil, then simmer uncovered, stirring occasionally, for about 25 minutes.
Check salt and pepper to taste, adjust liquid if needed.
Serve hot with rice, garnished with any or all of Cilantro Leaves, grated Jack Cheese and/or chopped Onion as you may desire

NOTES:

Stock: preferably this will be stock you just made out of the roasted turkey carcas after stripping the meat off.

Chili Powder: California or New Mexico is fine.

Chili Flakes: Korean, or whatever you have.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch