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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I wasn't sure I'd like the flavor of pumpkin in my chili but I was pleasantly surprised. It added a slight sweetness, absolutely delicious. Because I didn't have cooked turkey I used ground turkey breast. Ingredients:
2/3 cup chopped sweet onion |
1/2 cup chopped green pepper |
1 1/2 teaspoons dried oregano |
2 garlic cloves -- minced |
1 teaspoon ground cumin |
1 teaspoon olive oil |
1 can kidney beans -- (16 ounces) rinsed and drained |
1 can great northern beans -- (15-1/2 ounces) rinsed and drained |
1 can solid-pack pumpkin -- (15 ounces) |
1 can crushed tomatoes -- (15 ounces) |
1 can reduced-sodium chicken broth -- (14-1/2 ounces) |
1/2 cup water |
2 tablespoons brown sugar |
2 tablespoons chili powder |
1/2 teaspoon pepper |
3 cups cubed cooked turkey breast |
Directions:
1. In a large saucepan, saute the onion, green pepper, oregano, garlic and cumin in oil until vegetables are tender.
2. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil.
3. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through.
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