Leftover Turkey Chili
| Isopure® Whey Protein Isolate Unflavored | 2 Scoops |
| Olive oil | 2 Tbsp |
| Chopped onion | 2 Cups |
| Chopped green bell pepper | 1 Cup |
| Garlic cloves | 4 |
| Chili powder | 1 Tbsp |
| Ground cumin | 1 Tbsp |
| Crushed fire roasted tomatoes | 3 15oz Cans |
| Tomato paste (unsweetened) | 1 Tbsp |
| Turkey stock | 1 Cup |
| Kidney beans, drained | 2 15oz Cans |
| Leftover corn | 1 Cup |
| Dried oregano | 1 Tbsp |
| Salt | 1/2 Tbsp |
| Black pepper | 1/2 Tsp |
| Shredded, cooked turkey meat | 4 Cups |
| Brown sugar | 1 Tbsp |
| Hot sauce | 2 Tbsp |
In a large pot, heat the olive oil on medium-high heat, and add the onions and green peppers.
Cook the peppers and onions until golden brown - about 5 minutes - and occasionally stir them as they cook.
Now add the garlic, chili powder, and cumin.
Cook these for 1-2 minutes…and again stir occasionally.
Now add all of the remaining ingredients…make sure to add the protein powder towards the end of adding the ingredients to the pot.
Bring mixture to a simmer, and then reduce the heat to low.
Cook partially covered for around 1 hour…mixing occasionally.
Serve over leftover mashed potatoes, and add the toppings of your choice.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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