Leftover turkey: pumpkin bean turkey chili
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic -- minced | |
| 1 | cup | Bell peppers -- chopped |
| 1½ | teaspoon | Oregano |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 14½ | ounce | Chicken broth |
| 15½ | ounce | Great northern beans -- |
| Drained and washed | ||
| 16 | ounces | Dark red kidney beans -- |
| Drained and washed | ||
| 14½ | ounce | Crushed tomatoes -- |
| Undrained | ||
| 16 | ounces | Pumpkin |
| 2½ | cup | Turkey light meat, skinless |
| Cooked and cubed | ||
| ½ | cup | Water |
Directions
Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers, oregano, cumin, chili powder, salt, and black pepper; cook until vegetables are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low heat.
Recipe By : Anita A. Matejka From: