Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the  leftover turkey. In the winter months turkey chili is always a favorite recipe.  Try the Turkey Chili. The dilemma is over.

 Colorful Turkey Chili

Dairy Free Leftover Turkey Recipe

Serves 8 Ingredients

1 tablespoon expeller pressed canola oil 
1 pound lean ground all-natural turkey breast or thigh 
1 medium red onion, chopped 
1 medium green pepper, chopped 
1 (28-ounce)can diced tomatoes 
1 cup (8 ounces) jarred mushroom tomato sauce or mushroom marinara sauce 
2 teaspoons chili powder, or to taste 
1 to 2 teaspoons sea salt, or to taste 
1/8 teaspoon cayenne red pepper, or to taste 
1/8 teaspoon paprika 
Hot sauce, to taste (optional) 
1 (15-ounce)can white kidney beans, drained and rinsed 
1 (15-ounce) can red kidney beans, drained and rinsed

Method

In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes. 

Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.

Nutrition

Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium. Provided by Whole Foods


Cranberry Relish

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Directions

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

From Martha Stewart Living, November 1995

You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.