Leftover Roast Turkey Chili

2 tablespoons olive oil

2 medium onions, chopped fine (about 2 cups)

1 sweet green pepper, chopped

6-8 medium cloves garlic, minced or pressed through a garlic press

¼ cup chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano (or more)

1/2 teaspoon red pepper flakes (or more, if you like)

¼ teaspoon cayenne pepper

1 can (28 ounces) organic fire-roasted diced tomatoes, with juice

1 can (28 ounces) organic crushed tomatoes

2 cups fat-free, lower-sodium chicken or turkey broth (see note)

2 cans (15½ ounces each) dark red kidney beans, drained and rinsed

1½ pounds (about 4 cups) diced cooked turkey breast (or a mix of white and dark meat)

Heat oil in large heavy-bottomed pot or Dutch oven over medium heat until hot but not smoking, about 2 minutes. Add chili powder, cumin, pepper flakes, oregano and cayenne; cook, stirring occasionally until fragrant, about 30-45 seconds.

Add onions and bell pepper and cook until onions soften and begin browning around their edges, about 8-10 minutes. Add garlic and cook for 30 seconds, or until fragrant.

Add diced tomatoes, crushed tomatoes and broth to the pot, reduce heat and simmer gently 1 hour. Add beans and simmer for 5 minutes, or until they're heated through. Stir the turkey, cover the pot and remove from the heat. Allow to sit for 7 to 8 minutes.

Serves eight.

Nutrition values per serving (all white meat): 399 calories (11.9 percent from fat), 5.3 g fat (0.8 g saturated fat), 50.6 g carbohydrates, 7.8 g fiber, 40.5 g protein, 72 mg cholesterol, 964 mg sodium.

SaltSense: By using no-salt-added diced tomatoes, crushed tomatoes and kidney beans you may reduce the sodium per serving to 265 milligrams.