With warm Southwestern flavors, this healthy turkey chili is quick to make with leftover turkey. Chicken works too. Use homemade broth for the best flavor. If you can’t get tomatillos, use a green bell pepper or mild green chili pepper, about ½ cup. For smoky flavors, use smoked spices. Serves 3-4 depending on your sides (add a salad).
1 ½cups turkey broth or chicken brothpreferably homemade
115-ounce canpinto beansrinsed and drained
1-2tablespoonschopped cilantroor parsley
½cupgrated jack cheeseoptional
Instructions
Add olive oil to a medium pot over medium low heat. When hot, add onion, carrot, celery and tomatillo. Sauté until vegetables soften, about 7-10 minutes. Add garlic, cumin, oregano, ancho chili powder, and paprika. Allow them to cook for a few minutes to allow the spices essential oils to release. Add salt and pepper.
Add turkey, beans, and broth. Heat until hot. Top with cilantro and cheese, optional.
Notes
For the paprika and black pepper, I use smoked versions. If you like smoky flavors, try them. They add great flavor to this chili and many other dishes. You can also use regular paprika and black pepper. If you like heat, sharp paprika will add it. Or use a pinch of cayenne or red pepper flakes.