What a great way to use up the leftover ingredients from your holiday turkey and pumpkin pie!
Chili is a healthy combination of protein and fiber. Adding the anti-inflammatory herbs, spices, and vegetables makes this a warm, healthy and inviting dish. Pumpkins have been used in the Southwest for thousands of years!
Feel free to swap your favorite beans or add some of your other leftover veggies.
Turkey & Pumpkin Chili
Ingredients:
- 2 teaspoons olive oil, divided
- 1 small onion, diced
- 1 orange or red pepper, diced
- 2 cloves garlic, minced
- 1-2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 3 cups leftover roasted turkey, cubed or shredded
- 1 15oz can great northern beans, rinsed and drained
- 1 15oz can black beans, rinsed and drained
- 1 cup to one 14oz can pumpkin puree, fresh or canned (according to taste preference)
- 4oz green chili, chopped (fresh, frozen or canned)
- 1-2 cups water (or chicken broth)
- Salt and pepper to taste
Directions:
- In a large skillet over medium-high heat add 1 teaspoon olive oil.
- Add diced onion, sauté for 2-3 minutes.
- Add remaining olive oil, red pepper, chili powder, cumin and oregano, sauté for 2-3 minutes.
- Addremainingingredients, stirring for a few minutes on medium-high heat to let flavors mix.
- Reduce heat,coverand simmer for 20 minutes. Add more liquid (water or broth) as needed for moisture. Remove bay leaf before serving.
- Serve with your favorite toppings such as cilantro, plain Greek yogurt, green onions, or roasted pumpkin seeds!
For crockpot: Place all ingredients in crockpot, cook on low for 4 hours. Remove bay leaf and serve with your favorite toppings.
For instant pot: place all ingredients and cook on high pressure for 25 minutes. Release naturally. Remove bay leaf and serve with your favorite toppings. As an alternative, you can sauté the onions and peppers on “sauté mode” prior to placing remaining ingredients and pressure cook as indicated above.
Serves 6-8. Double up for a larger crowd!