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Leftover Turkey: Pumpkin Black Bean Turkey Chili

Source of Recipe

butterball.com


List of Ingredients

2 tablespoons Wesson® Pure Vegetable Oil
1 medium onion, chopped
1 cup chopped yellow bell pepper
1 jalapeno peppers, seeded, fine chopped
3 cloves garlic, minced
1 1/2 teaspoon Gebhardt® Chili Powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano leaves
3 cups beef broth
1 15 fluid ounce can Rosarita® black beans, rinsed & drained
1 14 1/2 fluid ounce can Hunt's® Diced Tomatoes
1 16 fluid ounce can solid-pack pumpkin
2 1/2 cup cooked Butterball® Turkey, chopped
1/2 cup dry sherry
1/4 teaspoon salt
black pepper, to taste
shredded reduced-fat Cheddar cheese, or regular
fat-free sour cream, or light or regular


Recipe

1. Heat oil in Dutch oven or large saucepan over medium heat. Add onion, bell pepper, jalapeno pepper and garlic; cook 8 minutes or until onions are tender. Add chili powder, cumin and oregano and cook 1 minute.

2. Increase to high heat, add broth, beans, undrained tomatoes, pumpkin, turkey, sherry, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered, 45 minutes.

3. Serve chili sprinkled with cheese or topped with sour cream.

Presentation Tips : When entertaining, fill hollowed out yellow, red and green bell peppers with various toppings, such as cilantro, cheddar cheese, sour cream, jalapenos, ripe olives, finely chopped green onion, finely chopped radishes and small wedges of lime.

Serves 4.