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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.