INGREDIENTS

• 1 tablespoon of olive oil
• 1 peeled and small diced yellow onion
• 2 each seeded and small diced red and green bell peppers
• 2 seeded and small diced jalapeños
• 2 pounds of roughly chopped leftover turkey
• 2 28-ounce cans of diced tomatoes and juice
• 3 cans each chickpeas and dark kidney beans, strained
• 1 cup of lentils
• 1/3 cup of chili powder
• ¼ cup of ground cumin
• 2 tablespoons of dry oregano
• ½ teaspoon of cinnamon
• Kosher salt and fresh cracked pepper to taste

DIRECTIONS

1. In a large pot on medium-high heat with olive oil add in the onions and peppers and cook until browned, about 10 to 12 minutes.
2. Next stir in the turkey, tomatoes, beans, lentils, chili powder, cumin and oregano and simmer for 30 minutes.
3. Finish with cinnamon, salt and pepper and serve with sour cream, shredded cheddar and chopped green onions.