About three times a year I’ll cook a turkey. After a couple turkey dinners I’m scrambling for ways to use the leftovers. This chili will keep in the fridge for many days.
Several handfuls of leftover turkey, chopped
2 - 14 1/2 oz. cans of Chicken Broth
2 - 15 oz. cans white kidney beans, well drained
4 tblsp. minced garlic
2 tblsp. chili powder
4 tblsp. minced onion
1 pint half and half
A pinch of salt, several of pepper
1 green pepper, chopped
Optional: 1 cup chunky salsa (will turn chili pink)
Combine everything but the green pepper and boil gently in a large pot, uncovered, 1 hour, stirring often to avoid burning on the bottom. It should reduce by half. When you’re done, toss in the green pepper for color and some crunch.
