Turkey & Bean Vegetable Chili
Leftover turkey or ham are right at home in this colorful, hearty chili made mostly from pantry ingredients. Your game day crowd will love adding the extra crunch and flavor from the toppings.
Prep Time
10 minutes
Cook Time
20 minutes
Yield
10 servings
Ingredients
- 1 Tbsp. olive oil
- 1 large onion, chopped (1-1/2 cups)
- 4 cloves garlic, minced
- 4 tsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. dried oregano
- 2 to 3 cups chopped cooked turkey or ham
- 8 oz. (1-1/2 cups) diced yam or carrot
- 1 carton (28 oz.) College Inn® Chicken Broth
- 1 can (29 oz.) Contadina® Crushed Tomatoes
- 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) navy beans, rinsed and drained
Topping Options
Sour cream or Greek yogurt, cilantro, jalapeño, radish, avocado, cheddar cheese, tortilla chips.
Directions
- Heat oil in a Dutch oven over medium heat; cook onion and garlic 3 minutes or until onion is softened. Add chili powder, cumin and oregano and cook 30 seconds, stirring frequently.
- Add turkey or ham, yam, broth, tomatoes, corn and beans. Bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes, partially covered, stirring occasionally.
- Serve with toppings, as desired.
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