Time
prep 0:15
total 0:45
Ingredients
| 2 cups | diced, roasted turkey | | 1 cup | chopped onion | | 1/2 cup | chopped celery | | 1 clove | garlic, minced | | 2 tbsp. | butter or | | margarine | | 1 can (8 oz.) | tomato sauce | | 1 can (10-3/4 oz.) | condensed cream of tomato soup | | 1 tbsp. | chili powder | | 1/4 tsp. | salt | | 2 cans (1 lb. each) | kidney beans |
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Instructions
Panfry onion, celery and garlic in butter until lightly browned. Stir in soup and sauce, turkey, chili powder and salt. For a future meal, pour half the mixture into a 1 pint freezer container. Let cool, label and freeze.
To serve:
Add one 16 ounce can kidney beans with liquid to remaining mixture. Cook, uncovered, over low heat, simmering gently for 30 minutes. Makes 3 to 4 servings.
To serve frozen chili:
Thaw chili, add remaining can of kidney beans and follow same procedure as before.
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chili, soups, turkey chili