Leftover Turkey Chili
2 tablespoons olive oil
1 onion, large diced
3 carrots, large dice
3 ribs of celery, large diced
1 28 oz can of crushed tomatoes
2 tablespoons tomato paste
1 tablespoon ground cumin
3 tablespoons chili powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 tablespoon Kosher salt
3 cups chicken stock
2 cups prepared turkey gravy
2 pounds shredded cooked turkey
Sour Cream & Cheddar cheese optional toppings
Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, carrots and celery.
Cook stirring until soft about 12 minutes.
Stir in tomato paste, cumin, chili powder, paprika, cayenne pepper, and salt until combined.
Add stock, crushed tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally for 45 minutes.
Optional Top with Sour cream and cheddar cheese
You could also make dumplings out of your cornbread dressing if you have some.
Adapted from a Martha Stewart Living recipe.