Turkey Chile (Leftovers)

• 1 T. olive oil
• 1 medium yellow onion chopped
• 1 large bell pepper chopped
• 2 or 3 peppercinies chopped
• 1 1/2 lbs. white and dark turkey cubed
• 1 1/2 to 2 T. chili powder (palm full)
• 1 1/2 to 2 T. ground cumin (palm full)
• 1 to 2 t. cayenne pepper
• salt to taste
• 2 cups frozen corn, leftover corn or corn cut from the cob
• 1 - 32 ounce stewed tomatoes
• 2 cups prepared chicken stock or broth, paper container or canned
• 1 small can of well washed white beans and 1 small can of well washed black beans.
• 1 cup of sweet onion chopped
• Shredded cheddar cheese

1. Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot and add vegetables as you chop them yellow onion, beans, corn. Cook for 5 minutes stirring frequently, reducing heat if veggies start to stick. Stire in diced turkey meat and season with chili powder, cumin and cayenne pepper. Add salt to tast. Add broth. Combine your chili well and check for seasoning adjustments. Reduce heat to medium low, and simmer for 10 minutes. Garnish chili with sweet onion and shredded cheddar cheese to taste.

olive oil, onion, bell pepper, white, chili powder, ground cumin, cayenne pepper, salt, frozen corn, tomatoes, chicken, beans, onion, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/turkey-chile-leftovers-51579401 (may not work)