So, Friday many of us will have leftover turkey, canned pumpkin because it was on sale, cranberry sauce, etc. Personally, I could just eat it every week especially with gravy. This chili was really good and everyone ate it up – even my kids. They are pretty good judges for what kids will like because Maddox loves tuna and all over things protein. Juliana could eat mac and cheese for breakfast, lunch and dinner. He hates eggs, she loves them. He loves tuna, she doesn’t. Nobody could tell there was an entire can of pureed pumpkin. I love pumpkin and other than the chili has a slight orange hue, I couldn’t tell. My husband hates all things pumpkin (except pie when slathered with hydrogenated oils, oops I mean Cool Whip) and couldn’t tell there was pumpkin in the chili either.
Have your Vitamin A and eat it, too!
Turkey Pumpkin Chili
2 Tb. olive oil
1 onion, diced
1 yellow or green pepper, diced
3 garlic cloves, minced or pressed
3 cups chicken broth
2 cans (15 oz. each) black beans, rinsed and drained
2 and 1/2 cups cooked cubed turkey **(You can substitute 1 lb. ground turkey here and just cook it with the onion and pepper and omit the olive oil)**
1 can (15 oz.) pumpkin puree
1 can (14.5 oz.) diced tomatoes
2 tsp. dried parsley flakes
1 Tb. chili powder
1 and 1/2 tsp. dried oregano
1 and 1/2 tsp. ground cumin
dash of cayenne pepper (omit if you like your chili not spicy)
1/2 tsp. salt
1. In a dutch oven or large pot, heat the olive oil over medium-high heat for a couple minutes. Add your onion and pepper. Cook until soft – about 4-5 minutes. (**Or cook the ground turkey at this point if you are using that instead.)
2. Add your garlic and stir for 30 seconds.
3. Dump in the broth, beans, turkey, pumpkin, tomatoes and seasonings.
4. Simmer on low for 1-2 hours or put in your crock pot on low for 4-5 hours.
This is good with diced onion, cheddar cheese, fritos, etc. on top. Or just plain is great, too!
Recipe adapted from Taste of Home