[Leftover] Turkey Chili

I always feel silly writing recipes for chili. Everyone pretty much has their own method, and it's so easy, anyway! But in case you've got a huge container of leftover turkey haunting your fridge, and can't stand the thought of one more turkey sandwich, I present my favorite post-Thanksgiving recipe. Fill five canning jars with the results and your lunch is set for a week! Apologies for the less than stellar picture, but it's not much prettier even when you can see the chili clearly!

Grocery list

• Kidney beans - 4 cans or 20 oz. cooked dried beans
• Jalapeno peppers - 4 medium
• Onions - 2 medium
• Crushed tomatoes - 16 oz.
• Tomato sauce - 12 oz.

 Pantry

• Leftover turkey - about 3 cups chopped (I'm assuming you have this on hand! If not, I think a pound of browned ground turkey would work well.)
• Garlic - 4 cloves
• Olive oil
• Seasonings: Salt, pepper, oregano, thyme, paprika, anything else you like

Directions

Dice the onions and jalapenos and mince the garlic. Saute them in a bit of olive oil over medium heat until the onions are transparent but not browned. Stir occasionally and cover in between stirrings so the jalapeno vapors don't get to you! In a slow cooker or large stockpot on medium heat, combine the turkey, beans, crushed tomatoes, tomato sauce and sauteed vegetables. Season to taste (I used about a teaspoon of each spice listed) and cook for about 2-3 hours, stirring occasionally, until the turkey has broken down a bit and everything is well blended.

Yield: 6-8 servings
To bring: canning jar!

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Questions about the cooking method? Please let me know in the comments!