2 cloves garlic -- minced
1 cup bell peppers -- chopped
1 1/2 tsp oregano
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
14 1/2 oz chicken broth
15 1/2 oz great northern beans --
1 drained and washed
16 oz dark red kidney beans --
1 drained and washed
14 1/2 oz crushed tomatoes --
1 undrained
16 oz pumpkin
2 1/2 cup turkey light meat, skinless
1 cooked and cubed
1/2 cup water
A Recipe for
Leftover Turkey: Pumpkin Bean Turkey Chili
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This Recipe for Leftover Turkey: Pumpkin Bean Turkey Chili is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Leftover Turkey: Pumpkin Bean Turkey Chili from the recipe cookbook of Recipes-to-go (Bean)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Heat oil in a saucepan over medium heat. Add onions, garlic, bell
peppers, oregano, cumin, chili powder, salt, and black pepper; cook
until vegetables are tender. Stir in chicken broth, beans, tomatoes,
pumpkin, turkey, and water. Bring to a boil, stirring occasionally.
Simmer 45 minutes over low heat.
Recipe By : Anita A. Matejka
From:
Serves: 10
Leftover Turkey: Pumpkin Bean Turkey Chili Recipe brought to you by Recipes To-Go