Today is the day we all realize that we have enough leftovers for turkey sandwiches for more days than we care to eat them! That means it’s time to get creative with your leftover turkey and use it up in a healthy recipe which is slightly more inspiring than turkey between two pieces of bread. In most parts of the country something warm is in order at this time of year, so we are passing along this chili recipe from Mayo Clinic to help you stay *f.a.t. with your Thanksgiving leftovers! It’s perfect for a casual, football watching meal!

SERVES 8
Ingredients
1 pound chopped leftover turkey
1/2 cup chopped onion
2 cups unsalted canned tomatoes
4 cups canned kidney beans, rinsed and drained
1 teaspoon sugar
1 1/2 tablespoons chili powder
2 cups chopped celery
8 tablespoons fat-free sour cream
Water, as desired

Directions
In a soup pot, add the turkey and onion. Saute over low heat until the onions are translucent. Stir in the tomatoes, kidney beans, sugar and chili powder. Cover and cook for 10 minutes. Add the celery and cook for another 10 minutes. Add water, as desired, for thinner consistency.

Ladle into warmed individual bowls and top each with 1tablespoon sour cream. Serve immediately.

Nutritional Analysis (per serving)Calories 242 Cholesterol 31 mg
Protein 21 g Sodium 380 mg
Carbohydrate 30 g Fiber 7 g
Total fat 4 g Potassium 784 mg
Saturated fat 1 g Calcium 90 mg
Monounsaturated fat 1 g