I love to add my leftover turkey or chicken to this chili recipe. It adds an extra layer of protein and heartiness to an already delicious and nutritious dish.
2 tablespoons canola oil
1 cup chopped onion
3 cloves garlic, minced
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
1 cup water
1 cup diced leftover cooked turkey or chicken
Tortilla chips as garnish
Heat canola oil in a Dutch oven over medium heat until hot. Add onion and garlic and cook until soft, about 5 minutes. Add green pepper, chili powder, cumin, tomatoes with juice, kidney beans, garbandzo beans and water. Bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Add turkey and cook until heated through. Ladle into individual soup bowls.