One of the first people I interviewed when I started IGW was the “Skinny Chef” Chef Desmond Fannin out of Atlanta, Georgia. Thank you to Chef Fannin for providing this delicious recipe for turkey chili. Enjoy!

Quick (Leftover) Turkey Chili

Ingredients:

1 tablespoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt or to taste
1 can (28 oz. size) tomato puree
1 can (15 1/2 oz. size) kidney beans, drained
2 cups chopped, cooked turkey

Directions:

Heat oil in skillet over medium heat; add next 6 ingredients and cook until vegetables are soft, about 5 minutes. Add tomato puree and beans; stir in turkey. Simmer 8-10 minutes longer.

Find other great recipes Chef Fannin has provided IGW with at imagoodwoman.com/chef-fannin-recipes/. You can also order his seafood cookbook, “The Way I Sea It: A Collection of 30 Easy Recipes for the Seafood Lover” .

Chef Desmond Fannin is a District Executive Chef for Sodexo. He was selected by French-based Sodexo as one of only two American Chefs to represent the US at the 2007 Rugby World Cup in Paris and has provided food services for former Presidents, celebrities, and numerous charity organizations including C.H.O.I.C.E.S., an organization dedicated to fighting childhood obesity. 

Connect with Chef Desmond online at http://www.twitter.com/thatskinnychef.