Leftover Turkey Chili
The Diet Chef
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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