Ingredients

• 1 cup diced onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 2 tbsp olive oil
• 4 cups broth or water
• 3 cups or so leftover turkey meat (light and/or dark), tear/shred into 1/2-inch pieces
• 1 (1 lb) can chickpeas (garbanzo beans), rinsed, drained
• 1 (1 lb) can kidney beans, rinsed, drained
• 1 (10 oz) can diced tomatoes with green chilies (Ro-Tel)
• 1/4 cup turkey or chicken broth (turkey jelly from pan)
• 1 (6 oz) can tomato paste
• 1 small lime, cut into quarters (squeeze juice into pot and then throw in)
• 1 tbsp lime juice
• 1 tbsp modified corn starch (mixed in 1/4 cup water)
• 3 tbsp chili powder
• 2 tbsp brown sugar
• 1 tbsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt and pepper each (or to taste)

Directions

1. In a large pot saute onions, carrots, celery in olive oil until onion is transparent.

2. Add 4 cups water to pot. Stir in the remaining ingredients.

3. Cover and simmer on low for 3 hours; stir every hour. Remove the 4 pieces of lime.

4. Makes about 8 bowls

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