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A colorful, hearty chili with a zesty blend of aromatic vegetables and spices. A great way to add excitement to leftover holiday turkey.
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 8 servings (about 1 cup each)


• 2 tablespoons Pure Wesson® Vegetable Oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2-1/2 cups chopped cooked turkey
• 2 cans (14.5 oz each) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
• 1 can (15 oz each) Hunt’s® Tomato Sauce
• 1 can (15 oz each) pinto beans, drained and rinsed
• 1 can (4 oz each) diced green chilies
• 1/2 cup frozen whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Heat oil in large saucepan over medium-high heat until hot, about 1 to 2 minutes.

Add onion and bell peppers. Cook 4 minutes, or until tender, stirring occasionally.

Stir in turkey, undrained tomatoes, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and black pepper.

Bring to a boil.

Reduce heat to low, cover and simmer 30 minutes.

Recipe courtesy of Hunt’s Tomatoes (


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