Shredded Turkey Chili Mac

This is healthy comfort food at its best, not to mention a great way to utilize leftover turkey from Thanksgiving. But since this is so delicious you won't want to make it just once a year, I recommend purchasing and slow-cooking a frozen turkey breast the day before. For an extra health boost, buy organic.

Shredded Turkey Chili Mac

2 cups chopped onion

1 cup chopped green pepper

1/4 cup olive oil

4 garlic cloves - chopped fine

2 - 35 oz. cans of stewed, crushed tomatoes

2 - 15 oz. cans of kidney beans, undrained

1 small can of tomato paste

2 tbsp. chili powder

1 cup chicken or turkey stock

1 tbsp. cumin

2 tsp. crushed red pepper flakes (optional if you don't want a lot of spice or add more if you prefer your mouth to be on fire)

1 tsp. oregano

1 tbsp. kosher or sea salt

1/2 tsp. ground black pepper

3 to 4 cups shredded, cooked turkey

1 - 3 tbsp. of sugar to reduce the acidity (opt.)

16 oz. of organic whole wheat or brown rice macaroni

In a large 8 quart pot, heat oil over medium high heat and cook the onion and green pepper, stirring till golden brown (about 5 minutes). Add garlic, chili powder, cumin, and red pepper flakes and stir for 2 minutes. Add more oil if needed.

Add tomatoes, paste, stock, beans, oregano, salt, pepper, and turkey. Bring to a simmer then reduce heat to low. Simmer uncovered for 1 hour. Salt to taste. Add sugar. While the chili cooks, make pasta as directed. If you prefer to eat the chili without the pasta-- go for it!

Garnish with shredded low fat or soy cheese or a dollop of lite sour cream.