Pizza For Lunch – Turkey Chili & Crusty Wedges

That sounds like the title to a funny children’s story. The key word here is “inspiration.”

The beauty of a plain and simple cheese pizza is that it is versatile and can inspire many creative, easy-to-prepare and hearty meals for morning, noon and night. In a previous recipe, we transformed a small cheese pizza into a Quiche. Sometimes, like today, it stands alone as a tasty addition to a wholesome dish.

The Holiday season offers many opportunities to be creative with food. We thought you might enjoy a dish to make with that delicious leftover turkey. It can be served year round as well, of course. This recipe will serve 4. Enjoy.

jpd - 1126 - chili

Ingredients –

1 small cheese pizza
1 tsp olive oil
1 green pepper, chopped
1 onion, chopped
1 28oz can stewed tomatoes
2 15oz cans dark red kidney beans
2 cups leftover turkey, shredded
Salt and pepper

Instructions –

1- Heat the oil in a large saucepan. Set heat to medium-high.

2- Add the green pepper and onion and cook until they soften. About 5 minutes.

3- Add the stewed tomatoes, including juice, and the kidney beans.

5- Add 2 cups of water and 1/4 tsp each of salt and pepper.

6- Bring to a boil.

7- Add the turkey and simmer for about 20 minutes, stirring occasionally.

Serve on a bed of greens with a wedge of cheese pizza on the side (warmed or served cold). Garnish with shredded cheddar and parsley (optional).

 

Pizza For Lunch

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