Monday, November 23, 2020

Thanksgiving Chili

    Thanksgiving Chili ... or you could rename. We won't be having it on Thanksgiving, but I'm guessing the ingredients reminded someone of the holiday, hence the name.
    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 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.


  1. Sounds delightful! I've been wanting to try one of those plant-based meat substitutes, and this sounds perfect. Thanks!

  2. It really sounds good. I have to give it a try soon. Thanks for the recipe.

  3. I am curious. How do you think it would work with chunks of leftover turkey?


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