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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I created this dish to grab the votersâ attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, itâs like an entire Thanksgiving dinner in one bowl. âBrad Bailey of Cary, North Carolina Ingredients:
2/3 cup chopped sweet onion |
1/2 cup chopped green pepper |
1-1/2 teaspoons dried oregano |
1 teaspoon ground cumin |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) solid-pack pumpkin |
1 can (15 ounces) crushed tomatoes |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
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 and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer.
2. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. Yield: 8 servings (2 quarts).
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