2 Tablespoons olive oil 4 cloves garlic, minced 1 medium onion, small diced 1 green pepper, small diced 1 Tablespoon ground cumin 2 teaspoons chili powder 2 (15-oz.) cans pinto beans 1 (15-oz.) can kidney beans, drained and rinsed 1 (28-oz.) can crushed tomatoes 1 (6-oz.) can tomato paste 3 Tablespoons light brown sugar 4 cups chopped leftover turkey Chili toppings, such as sour cream, shredded cheese and sliced scallions
Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes, tomato paste and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook the chili, stirring occasionally, until it is warmed throughout, about 10 minutes. Serve the chili topped with sour cream, cheddar cheese and scallions.