Turkey Chili with Corn
This one-pot meal transforms leftover roast turkey into a hearty, warming chili that can be made any night of the week. Delicious with corn bread muffins.
Serves
6
Prep time 10 min.
Cook time 35 min.
Ingredients
2 Tbsp. vegetable oil
1 medium onion, diced
3 Tbsp. chili powder
2 Tbsp. Del Monte® Tomato Paste
2 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. sugar
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
1 can (15.5 oz.) kidney beans, rinsed and drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 cup water
1 teaspoon dried oregano
2 cups diced or pulled leftover roast turkey
Salt and black pepper
Optional Toppings
Shredded cheese, corn chips, sour cream, chopped onion, pickled jalapeños
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Directions
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and cook 5 to 8 minutes until softened. Add chili powder, tomato paste, cumin, garlic powder, salt and sugar; cook 1 minute, stirring constantly.
Add diced tomatoes, beans, corn, water and oregano; bring to a boil over medium-high heat. Reduce heat to medium and simmer 15 minutes.
Add turkey and simmer for 5 minutes, until warmed through. Season to taste with salt and pepper. Ladle chili into bowls and serve with toppings, as desired.
TIP: To freeze extra tomato paste, spoon any remaining paste from can onto plastic wrap. Fold wrap over paste and lightly form into a log by rolling on a flat surface; twist ends and freeze. Then, simply unwrap and carefully slice off desired amount before returning remaining paste to freezer. Paste will keep 2 months in the freezer.