Got Leftovers?
Use that leftover turkey for more than just sandwiches this year. You can put your thanksgiving surplus to good use in this hearty chili, featuring corn and turkey. A virtual cornucopia of beans, this hearty meal has 13 grams of fiber and 29 grams of protein in a single serving. Wind down after hectic holidays with this one-pot comfort food.

Three-Bean Chili
with Corn and Turkey
• 2 Tbsp. canola oil
• 2 cups chopped onion
• 2 garlic cloves, finely chopped
• 1 large red bell pepper, seeded and coarsely chopped
• 2 Tbsp. chili powder
• 1/4 tsp. cayenne pepper, or to taste
• 1 Tbsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. cinnamon (optional)
• 3 cans (15 oz. each) of 3 different types of beans (such as kidney beans, black beans or chickpeas), rinsed and drained
• 1 cup frozen or drained canned corn
• 1 can (28 oz.) crushed tomatoes
• 1 cup low sodium tomato or vegetable juice
• Salt and freshly ground black pepper, to taste
• 3 cups (about 1 lb.) diced cooked turkey
• Hot sauce (optional)
• 4 cups cooked brown rice
In large, deep pot, heat oil over medium-high heat. Stir in onion, garlic and bell pepper. Saute‚ about 4 minutes, stirring often, until onion is translucent, garlic is golden and bell pepper is softened. Add chili powder, cayenne, cumin, oregano and cinnamon and cook for 30 seconds, stirring constantly. Stir in beans, corn, tomatoes and tomato juice. Bring to boil, reduce heat to medium-low and simmer gently, partially covered, for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in turkey and simmer until heated through. Adjust seasonings by adding more salt and pepper and hot sauce, to taste. Serve over cooked brown rice.
Makes 8 servings.
Per serving: 435 calories, 8 g total fat (1 g saturated fat), 62 g carbohydrate,
29 g protein, 13 g dietary fiber, 581 mg sodium.