Turkey chili is a match made in heaven when served over leftover mashed potatoes. Or, if you like your chili thin instead of thick, serve it with saltine crackers.
2 TBS olive oil or vegetable oil
2 medium onions, peeled and chopped
4 cups cooked turkey meat, preferably dark, cut into chunks
2 TBS good-quality chili powder, or more, to taste (see note)
1 (28-ounce) can plum tomatoes
1 (15-ounce) can black beans or pinto beans
1 1/2 tsps. salt, or to taste
1. In a medium-large, heavy- bottomed pot, heat oil. Add onions and cook over medium heat, stirring occasionally, until translucent but not browned. Add turkey meat and chili powder and stir. Add tomatoes; rinse the can with about 1/2 cup water and add it. Add beans and 11/2 tsps. salt, and stir.
2. Cook, stirring occasionally, over medium-low heat, for about 30 minutes, or until some of the liquid from the tomatoes has evaporated and the chili is thick. Taste for seasoning and add salt if needed. Serve in soup bowls, or over rice or mashed potatoes if preferred. Makes 4 to 6 servings.
Note: If you are fortunate enough to have pure ground chile powder made of pure ground chile peppers (sold in Latin-American and some specialty markets), use it instead of commercial chili powder. Add 1 tsp. cumin and 1 tsp. oregano, and a few shakes of cayenne pepper; these ingredients are added to "chili" powder. - Los Angeles Times