Leftover Turkey Chili with Adobo and Classic Red Tomato Sauce
This is an incredibly flavorful way to enjoy leftover turkey. Our Classic Red works wonders in many meals and pairs deliciously with adobo sauce in this chili to make a rich, spicy base.
2 tablespoons olive oil
2 small white onions, diced
1 yellow pepper, diced
1 red pepper, diced
3 cups diced cooked turkey
1 tablespoon ground cumin
2 tablespoons chipotle chili in adobo
1 jar of Classic Red Tomato Sauce
7 oz. of salsa verde
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can black beans, drained
Garnish: Corn chips, sour cream, sliced jalapenos, sliced avocado and fresh cilantro
1. Heat the oil in a large Dutch oven, add the onions and peppers and cook on medium for approximately 5 minutes.
2. Add the remaining ingredients except the beans and bring to low boil. Reduce heat to low and cook for as long as you can - at least 30 minutes (the longer you cook it, the better and thicker it gets.
3. Add beans 5 minutes before you're finished to heat through.
4. Garnish with corn chips, sour cream, jalapenos, avocado and cilantro to finish. Serve warm.