This hearty, spicy, turkey, chili, bean soup is rich in vegetables and it’s low in sodium and saturated fats. A wonderful cold weather meal that’s quick and easy to make and a great way for you to use all that left over turkey!
2 cloves garlic or 1 teaspoon Watkins garlic granules
2 tablespoons Watkins chili powder
1 teaspoon Watkins black pepper
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon Watkins grapeseed oil
1 cup cooked turkey, diced or shredded
1 onion, chopped
3 cups water
1 tablespoon Watkins chicken coup and gravy base
1 (16 ounce) can kidney beans, drained
Directions: Place the grapeseed oil in a soup kettle over medium high heat. Add the onion and cook 7 minutes. Place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes into the blender. Blend together until mixture becomes juice consistency. Pour into the kettle. Continue cooking 7 minutes. Pour in the remaining 1 cup of tomatoes, water and the chicken soup base. Stir well to incorporate all the ingredients together. Cover the kettle and simmer 30 minutes. Add the turkey and beans and continue cooking 10 minutes longer.