So I’ve taken a bit of a running hiatus lately. I’m good if I get out and go 2-3 times a week. And I’m telling you, that takes every ounce of will power I have to make myself do it. Anyway, I was invited to this running group that just so happens to be training for a marathon. Yes, a marathon…basically my worst nightmare. I decided to go. Apparently Saturdays are their “long runs”. So 12 miles and just shy of an hour and forty minutes later, I was done. Hallelujah! After that kind of run you definitely need some fuel for your body.
Of course we still have Thanksgiving leftovers in our fridge (who doesn’t) but I am DONE with turkey cranberry sandwiches, as much as I love them. What can I make??? I only have dark meat left which I am not a huge fan of, especially eating plain. I also have some leftover pumpkin puree from making some cookies. Light bulb moment!!! Turkey Pumpkin Chili! Doesn’t that sound so warm and hearty? Well it was.
And the best thing about soups and chilis is that you can accommodate them to your own taste preference. I’m not so much of a “burn your tongue off so you can never taste again” spicy kind of gal. If you are, great, go bold. If not, stick with me and go mmm mmm mild! Oh, and you pumpkin haters, you cannot tell that there is pumpkin in this! It just adds to the consistency of the dish.
Turkey Pumpkin Chili
Ingredients:
2 tablespoons olive oil
1 small onion, diced
1-2 cloves garlic, minced
1 can black beans (15 oz.), rinsed and drained
1 can great northern beans (15 oz.), rinsed and drained
1 can diced tomatoes (14 oz.) with liquid or 2-3 fresh Roma tomatoes, diced (if using fresh add 1/4 cup chicken broth or water)
1/2 can diced green chilis (4 oz. can size) or entire can if you want more kick
1/2 cup can pumpkin
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1-2 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup chicken broth or water
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups diced cooked turkey
Directions:
1. Heat olive oil in large pot over medium high heat. Sauté onions until soft, 4-5 minutes. Add garlic and sauté for 1 minute more.
2. Reduce heat to medium and add all other ingredients.
3. Bring pot to a boil. Once boiling cover with lid and reduce heat to low. Simmer for 20 minutes.
4. Adjust to taste adding more salt, pepper, cumin or chili powder.
5. Serve with additional toppings such as freshly diced tomatoes and avocados, shredded cheddar or Monterrey jack cheese, tortilla chips and sour cream. Enjoy!
- 2 tablespoons olive oil
- 1 small onion, diced
- 1-2 cloves garlic, minced
- 1 can black beans (15 oz.), rinsed and drained
- 1 can great northern beans (15 oz.), rinsed and drained
- 1 can diced tomatoes (14 oz.) with liquid or 2-3 fresh Roma tomatoes, diced (if using fresh add ¼ cup chicken broth or water)
- ½ can diced green chilis (4 oz. can size) or entire can if you want more kick
- ½ cup can pumpkin
- 1 tablespoon chopped fresh basil or ½ teaspoon dried basil
- 1-2 teaspoon chili powder
- ½ teaspoon cumin
- ¼ cup chicken broth or water
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 cups diced cooked turkey
- Heat olive oil in large pot over medium high heat. Sauté onions until soft, 4-5 minutes. Add garlic and sauté for 1 minute more.
- Reduce heat to medium and add all other ingredients.
- Bring pot to a boil. Once boiling cover with lid and reduce heat to low. Simmer for 20 minutes.
- Adjust to taste adding more salt, pepper, cumin or chili powder.
- Serve with additional toppings such as freshly diced tomatoes and avocados, shredded cheddar or Monterrey jack cheese, tortilla chips and sour cream. Enjoy!
