Recipe summary
An easy way to feed guests who drop in holiday week. Keep a basket of crusty bread near the chili pot so people can help themselves. Makes 10 cups.
Courtesy of Jennifer Low.
Preparation time:
15 minutes
Cooking time:
15 minutes
Yield:
6
Ingredients
-
2
tablespoons
vegetable oil
-
2
carrots, peeled, coarsely grated (1 1/2 cups)
-
1/2
onion, finely diced
-
1 1/2
cups
tomato sauce
-
3
cups
chicken stock
-
3
cups
leftover roast turkey, cut into bite-sized pieces
-
2
cans
(540 mL/19 fl. oz) white kidney beans, drained and rinsed
-
1
teaspoon
chili powder
-
1/2
teaspoon
paprika
-
1/2
teaspoon
dried parsley (or 2 tsp chopped fresh)
-
1/4
teaspoon
cumin
-
salt and pepper to taste
-
water to thin, as required