Chilli con Christmas Turkey Leftovers

Soaking and cooking beans for the Turkey Minestrone yesterday, I had the idea that I could also use the beans (and turkey) to make a seasonal version of Chilli con Carne.  Or you could make a Turkey Chilli Bean Soup.

Serves 4

1 medium onion
1 large clove of garlic
1 tbsp sunflower oil
1 medium carrot
1 stick celery
1 tsp cumin
1 tsp oregano
1 tin chopped tomatoes
1 tin mixed bean, baked beans or 125g beans, soaked and pre-cooked
1 vegetarian stock cube
2 big handfuls chopped turkey leftovers

Warm the oil in a saucepan.  Finely chop the onion and garlic and stir into the hot oil.  Dice the carrot and celery and add this to the onion and garlic. Cover with a lid and sweat over a low heat for 5-10 minutes.  When softened, or starting to stick, add the cumin, oregano and turkey and stir over a low  heat for a couple of minutes.  Then add the tomatoes, beans, stock cube and a tin of water.  Bring to the boil and simmer for 20 minutes.

Serve with baked potatoes, garlic bread, basmati or brown rice.  Whatever.