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Pumpkin Black Bean Turkey Chili
| Servings | cook method | prep | cook | ready |
| 6 | Boil/Simmer | 20 minutes | 1 - 2 hours | Less than 1 1/2 hours |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 1 finely chopped jalapeno pepper
- 3 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/3 teaspoons dried oregano leaves
- 3 cups beef broth
- 2 cans (15 ounces each) black beans, rinsed, drained
- 2 1/2 cups chopped leftover cooked Butterball® Turkey
- 1 can (15 ounces) pumpkin
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup dry sherry
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
1. Heat oil in large saucepan on medium heat. Add onion, bell
peppers, jalapeno pepper and garlic. Cook and stir 8 minutes,
or until onion is tender. Stir in chili powder, cumin and
oregano. Cook and stir 1 minute.
2. Add broth, beans, turkey, pumpkin, tomatoes with their liquid,
sherry, salt and black pepper; mix well. Bring to a boil, stirring
occasionally. Reduce heat to low; simmer, uncovered, 45
minutes, stirring occasionally.
