Some of us were a bit skeptical about this chili when we saw the ingredients, but we all loved it. So flavorful. It's a definite keeper and has already been made several times.
I had a few readers ask for the recipe, so here it is.
Thanksgiving Chili
½ lb. ground turkey
1 cup chopped onions
1 cup chopped sweet bell pepper (we used red and orange)
14½ oz can diced tomatoes
15 oz can pumpkin
15½ oz can pinto beans, rinsed and drained
½ cup water
½ cup medium salsa
2 tsp. chili powder
½ cup medium salsa
2 tsp. chili powder
½ tsp. garlic powder
½ tsp black pepper
3/4 tsp. cumin
14½ oz can chicken broth
In a large pot saute turkey, onions, and bell peppers until turkey is browned. Mix in tomatoes, pumpkin, beans, water, salsa, and seasonings. Give a quick stir and then add the broth. Reduce heat to low, cover, and simmer for twenty minutes. Stir occasionally.
For a vegetarian option omit the turkey, and substitute the chicken broth with vegetable broth.
3/4 tsp. cumin
14½ oz can chicken broth
In a large pot saute turkey, onions, and bell peppers until turkey is browned. Mix in tomatoes, pumpkin, beans, water, salsa, and seasonings. Give a quick stir and then add the broth. Reduce heat to low, cover, and simmer for twenty minutes. Stir occasionally.
For a vegetarian option omit the turkey, and substitute the chicken broth with vegetable broth.
Mmm, this sounds good! 😋
ReplyDeleteSounds delightful! I've been wanting to try one of those plant-based meat substitutes, and this sounds perfect. Thanks!
ReplyDeleteSounds good.
ReplyDeleteIt really sounds good. I have to give it a try soon. Thanks for the recipe.
ReplyDeleteBlessings,
Betsy
I am curious. How do you think it would work with chunks of leftover turkey?
ReplyDelete