Whether you freeze leftover Thanksgiving turkey for later or use it up right after the holidays, this chili will be a hit anytime.
Turkey and Sweet Potato Chili
Ingredients
- 2 cans (14.5 oz ea) Del Monte® Petite Cut Diced Tomatoes or Petite Cut Diced Tomatoes with Zesty Mild Green Chilies, not drained
- 2 cups diced leftover cooked turkey
- 1 can (15 or 16 oz) black beans, rinsed and drained
- 1 large green or yellow bell pepper, diced
- 2 tsp chili powder
- 2 tsp cumin
- 1 can (29 oz) Princella® Cut Sweet Potatoes
Instructions
- Combine tomatoes, turkey, beans, bell pepper, chili powder and cumin in a large saucepan. Bring to a boil over high heat. Reduce heat and simmer, covered, 15 minutes, stirring once.
- Meanwhile, drain the sweet potatoes and cut into 3/4-inch chunks. Gently stir into hot chili; cover and simmer 5 minutes or until heated through.
- Serve with optional toppings, as desired.
Notes
Optional Toppings: Crushed tortilla chips, sour cream, chopped cilantro, additional green onions, shredded Cheddar or Monterey jack cheese and sliced jalapeño
VARIATIONS: Prepare recipe as directed, except:
- Ground Beef - Use 1 lb. cooked lean ground beef or turkey instead of leftover turkey
- Meatless - Use 1 can (16 oz.) pinto beans, rinsed and drained instead of leftover turkey