Chili Chili Bang Bang
< 15 minutes
1 tablespoon vegetable oil
1-½ cups onion, coarsely chopped
1-½ cups red bell pepper, coarsely chopped
½ seeded jalapeño pepper, finely chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
2 cans (about 14 ounces each) diced tomatoes with mild green chiles
1 can (about 15 ounces) light red kidney beans, rinsed and drained
2 cups chopped leftover cooked BUTTERBALL® Turkey
2-½ teaspoons chili powder
Shredded Cheddar cheese (optional)
- 1.Heat oil in large skillet over medium heat. Add onion, bell pepper, jalapeño pepper, garlic, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
- 2.Stir in tomatoes, beans, turkey and chili powder. Simmer 5 minutes longer or until heated through. Garnish with cheese.