November 22nd, 2014
Archive for Main Dishes
I always buy a huge turkey for Thanksgiving dinner because I never get tired of the leftovers. However, my husband isn’t quite as enthusiastic as I am about having Thanksgiving dinner over and over again. This Slow-Cooker Pumpkin and Black Bean Turkey Chili is a perfect way to use up some of that leftover turkey without having another dinner that feels like a repeat of Thanksgiving. The turkey gets really tender as it cooks all day in the slow-cooker, and when combined with pumpkin, tomatoes, black beans, onions, and spices, it makes for a tasty and unique chili.
Top it all off with some avocados and sour cream, and you’ve got a WINNER of a DINNER!
Recipe Adapted by Winner Dinners/Origin Unknown
1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 tablespoons oil
2 (15-ounce) cans of black beans, rinsed and drained
2-1/2 cups chopped cooked turkey
1 (16-ounce) can of pumpkin (preferably Libby’s)
1 (14.5-ounce) can of diced tomatoes
3 cups chicken broth
1/4 cup white cooking wine
1 tablespoon oregano
3-1/2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1-1/2 teaspoons salt
3/4 teaspoon pepper
Saute the onions, yellow bell pepper, and garlic in the oil for about 8 minutes or until soft. Transfer to a slow-cooker and add the remaining ingredients. Cover. Cook on low 7-8 hours. Top individual servings with chopped avocados and sour cream.