Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.

Ingredients:

• 1 tbsp olive oil
• 1 small onion diced
• 1 tbsp diced garlic
• 2 tsp oregano
• 1.5 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp jalapeno powder
• 8 ounces diced tomatoes with jalapeno peppers
• 4 ounces green chilies
• 2 red jalapeno peppers diced without seeds
• 1.5 cups turkey broth (I use the turkey aspic broth from roasting the Turkey)
• 1.5 cups water
• 3 cans white cannellini beans
• 3 cups shredded cooked Turkey
• 3 tbsp corn flour
• 1/2 cups evaporated milk

Directions:

1. In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
2. Add oregano, cumin, ginger and stir together.
3. Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
4. Bring to a boil for approximately 5 to 8 min while stirring.
5. Add 2 cans of beans with juice.
6. Add shredded turkey & water.
7. Bring back to a boil.
8. Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
9. Continue to stir and lower to a medium heat.
10. In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
11. Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
12. Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
13. Turn off heat and stir until well mixed
14. Serve & enjoy.

Until next time,

Mrs. Kay Rice