Prep Time
15 min
Cook Time
15 min
Yields
6 servings
An easy way to feed guests who drop in during the holidays. Keep a basket of crusty bread near the chili pot so people can help themselves. Makes 10 cups.
Courtesy of Jennifer Low.
ADVERTISEMENT
ingredients
2
Tbsp vegetable oil
2
carrots, peeled, coarsely grated (1 ½ cups)
½
onion, finely diced
1 ½
cup tomato sauce
3
cup chicken stock
3
cup leftover roast turkey, cut into bite-sized pieces
2
can (540 mL/19 fl. oz) white kidney beans, drained and rinsed
1
tsp chili powder
½
tsp paprika
½
tsp dried parsley (or 2 tsp chopped fresh)
¼
tsp cumin
salt and pepper to taste
water to thin, as required
ADVERTISEMENT
directions
Step 1
In large heavy pot, heat vegetable oil to medium heat. Cook carrot and onions to soften.
Step 2
Stir in tomato sauce. Cook until slightly darkened and thickened (this caramelizes the tomato to sweeten it), about 5 minutes.
Step 3
Stir in chicken stock, scraping any bits off pan. Mix in rest of ingredients, except salt, pepper and water. Bring to simmer.
Step 4
Season to taste with salt and pepper.
Step 5
Adjust thickness of chili with a splash of water, if required.