Black Bean & Pumpkin Turkey Chili

A fun new way to use up that leftover Thanksgiving turkey! Also great made with raw ground turkey – just cook with the vegetables before putting it all in the slow cooker.

018 2

2 Tbsp olive oil
1 medium onion, chopped
1-2 serrano chilies, seeded and chopped
1 medium yellow bell pepper, chopped
3 garlic cloves, minced
2 cans (15 oz each) low-sodium black beans, rinsed and drained
1 can (15 oz) solid-pack pumpkin
1 can (14.5 oz) diced tomatoes
3 cups low-sodium chicken broth
2 1/2 cups shredded cooked turkey (leftovers!!)
2 tsp dried parsley flakes
2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt

1. In a large skillet, heat oil over medium-high heat. Add onion, chili pepper, and bell pepper – cook and stir until tender. Add garlic and cook 1 minute longer.
2. Transfer to a 5-qt slow cooker, stir in remaining ingredients. Cook, covered, on low 4-5 hours.
3. If desired, top with avocado and green onions.

Yield: 10 servings (192 calories, 5 g total gat, 1 g saturated fat, 28 mg cholesterol, 21 g carbohydrate, 7 g fiber, 16 g protein)

Recipe adapted from Taste of Home



Filed under Nourish the Body

2 responses to “Black Bean & Pumpkin Turkey Chili

  1. I’ve been looking for new soup recipes for this winter, I must try this!

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