One of the best things about this time of year is that both the weather and your supply of leftover turkey points you toward your old-fashioned chili pot.
1 1/2 teaspoons olive oil
1 onion, chopped
1 pound finely chopped cooked turkey
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Heat the oil in a large pot over medium heat. Stir in onion and cook until tender. Add the turkey and stir briefly. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Serves 8.
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