Recipe adapted for kosher cooking from Epicurious. Serves 6-8


  • 2 cups of cooked, leftover Grow and Behold turkey, shredded or cut into 1-inch pieces
  • 1 large white onion, ¬†chopped
  • 2 bell peppers (any color), cut into 1-inch pieces
  • 3 tablespoons olive or vegetable oil
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle powder
  • 2 teaspoon packed brown sugar
  • 1 (28-ounce) can whole tomatoes in juice
  • 1 (19-ounce) can black beans, rinsed and drained
  • 1/2 cup water
  • salt and pepper, to taste


  • Cook the onion and peppers in oil in a heavy pot over medium heat, stirring occasionally, until golden and soft- around 12-15 minutes. Add the spices and brown sugar and cook, stirring, until fragrant- around 1 minute.
  • Add the tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and simmer, covered, for around 15 minutes.
  • Stir in turkey and let stand, covered, until the turkey is heated through- around 5 minutes. Season and serve.