Turkey Chili Recipe

Now that December is here and winter is right around the corner I crave heartier winter foods.  We had a lot of turkey leftover from Thanksgiving and when I stumbled upon Jenna's mom recipe for Homestyle Turkey Chili I thought this is perfect for the cold weather we had been having.  I omitted the red wine she use used, subbed turkey leftovers for ground turkey and added sweet potatoes & Tobasco jalapeno sauce.

Ingredients:

4 cups of dry red kidney beans
1 giant onion
1 big green bell pepper
minced garlic (about 8 cloves worth)
2 jalapeno peppers (add another pepper next time, maybe habanero?)
2 sweet potatoes
soybean oil
2 tbsp chili powder
1 tbsp cumin
2 tbsp brown sugar (will probably only do 1 the next time or omit)
1 tsp oregano
Salt & pepper to taste
3 tbsp of tomato paste
2 large cans of diced tomatoes
Tobasco green jalapeno sauce to taste
Leftover Thanksgiving turkey

Directions:

1. Rinse and soak beans overnight. 
2. Chop onion, bell pepper, and jalapeno peppers.  Heat up pot and add oil.
3. Saute everything in soybean oil over medium/low heat. 
4. Cube and add sweet potatoes and kidney beans to the pot.  
5. Then add chili powder, cumin, brown sugar, oregano, s&p, Tobasco sauce, and tomato paste.
6. Let it simmer for a few minutes then add  the cans of diced tomatoes.  
7. Shred leftover turkey meat and place into pot.  
8. Add to bay leaves and stir well. 

 I let it cook for about an hour and then just left it on the stove so that the flavors would all come together.  Reheat on stove when ready to eat.

Seriously this is the chili best ever, this will be my new go-to Chili recipe.  I couldn't stop eating it and bonus there was a ton of leftovers too. :)