Turkey Chili

Just the thing for a cold winter's night! This hearty turkey chili is hearty and filling without the fat (or long cooking time) of traditional beef chili. 
Turkey Chili
2 Onions (white or sweet), chopped
1 Green pepper, chopped
2 cloves Garlic, minced

1 Rotisserie Turkey Breast

3 Tbsp. Lemon Juice
3 Tbsp. Dijon Mustard
3 tsp. Chili Powder
6 Tbsp. Soy Sauce
1 29oz. can Tomato Sauce
2 cans Black Beans, rinsed

In a large skillet, saute the onions, green pepper and garlic until the onions just become translucent. While they cook, add lemon juice, mustard, chili powder, soy sauce and tomato sauce in a large bowl and whisk to combine.Pull apart the turkey breast, or cut into large bite sized chunks. Once the onions are cooked, add the turkey and black beans. Pour the sauce over the turkey and vegetables, simmer to heat and serve with cheddar cheese on top.

Notes/Substitutions:I like to serve this over some cooked white rice (I like Carolina Brand Jasmine rice, in a purple bag in most grocery stores, but any rice will do). You can also eat it over chips or fritos or just on it's own! This chili freezes beautifully - which is good because the recipe makes a TON!

Rotisserie Turkey can be found in the deli section of most grocery stores, with the rotisserie chicken. If they don't have it, chicken can easily be substituted. We've even done this recipe with ground bison in place of turkey, which was a nice alternative. The basic recipe is so delicious on it's own I usually don't mess with it (gasp! my family just did a double take...) but I have added canned corn and fresh zucchini in the past when I have had it around the house. Want a little more spice? Add some extra Dijon mustard or even some chili powder!