On sundays, especially in winter, my husband and I cook chili.
It’s simple and easy to make and nutritionally perfect meal.
Leftover can be kept in the freezer for another day.  When you
don’t want to cook just add cooked rice to the thawed and
warmed chili and serve. 🙂

INGREDIENT:
1 pound of ground turkey (or leftover Thanksgiving Day turkey)
1 can ( 16oz) of diced tomato
1 can of corn drained
1 can of kidney beans drained
1 can of black beans drained
2 table spoon of chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon of garlic powder or 2 fresh garlic chopped
1 medium size onion diced
1 teaspoon cumin
1/2 teaspoon cinnamon (optional)
2 celery stalks
1 cup or 1-1/2 cup of chicken broth (add more or less to your liking)
Brown the ground turkey in a large pan, mix the entire ingredient into the browned
turkey, bring it to boil for one minute, reduce the heat to low, and then let it simmer
for a half an hour.  Serve it with shredded cheese and cooked rice.  Enjoy!