Chili with Leftover Turkey

Ingredients:

• 3-4 cups leftover roast turkey meat (white and dark), cut into 2cm thick cubes.
• 800 g chopped grilled canned tomatoes
• 850 g canned pinto beans
• 2 tablespoons of vegetable oil
• 1 medium onion, chopped
• 1 chopped green bell pepper
• 1 small jalapeno pepper, crushed and seeded
• 2 chopped garlic cloves
• 0.25 tbsp. chili powder
• 1 tbsp cumin
• 1 tbsp. l. dried oregano
• 2 cups lightly salted chicken broth
• Mashed potatoes or boiled rice for serving
• Sour cream and chopped green onions for serving

Preparation:

1. Heat oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the jalapeño and garlic and cook until slightly softened, 1 minute.
   
   Add chili powder, cumin, oregano, 0.5 teaspoon salt, and a few grinds of pepper. Add the turkey and stir until coated with the spices on all sides. Add the tomatoes and chicken broth and scrape up any spices that have stuck to the bottom of the pan.
2. Bring the chili to a simmer over low heat and cook, uncovered, until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
   
   Drain half the canned beans, reserving the other half. Add the beans and the reserved liquid to the pan and cook until heated through, about 10 minutes. Season with salt and pepper to taste. Serve in deep bowls with potatoes or rice, topped with a dollop of sour cream, and a sprinkling of chopped green onions.
   
   Another chili dish, prepared in a simple way recipe from Ree Drummond it consists of ground beef, two types of beans.