Turkey Chili

by angel

Prep time: 0:15 Overall time: 0:45

Servings: 4 servings

INGREDIENTS

2 c. diced, roasted turkey
1 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
2 Tbsp. butter or margarine
8 oz. can tomato sauce
10 3/4 oz. can condensed cream
of tomato soup
1 Tbsp. chili powder
1/4 tsp. salt
2 cans (16 oz. each) kidney beans

INSTRUCTIONS

Panfry onion, celery and garlic in butter until lightly browned. Stir in soup and sauce, turkey, chili powder and salt. For a future meal, pour half the mixture into a 1 pint freezer container. Let cool, label and freeze.

To serve:
Add one 16 ounce can kidney beans with liquid to remaining mixture. Cook, uncovered, over low heat, simmering gently for 30 minutes. Makes 3 to 4 servings.

To serve frozen chili:
Thaw chili, add remaining can of kidney beans and follow same procedure as before.

CHEF COMMENTS

No comments are available.

Tagged: chili, soups, turkeychili add tags