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Monday, December 1, 2008

One More Thing To Do With Turkey

We had a non-traditional Thanksgiving dinner this year - an all-day appetizer fest, which I'll write more about later - so I didn't make a roast turkey until yesterday. Which is too bad, because I also forgot about this recipe, which is great to use up leftover turkey meat. The recipe was orginially posted on a now-defunct forum called Gail's Recipe Swap on the Epicurious website. Gails' is archived here : http://boards.epicurious.com/category.jspa?categoryID=7 and is somewhat searchable, although that function doesn't always work.

At any rate, here's the recipe. I'll be making this later today...enjoy!

Pumpkin Turkey Black Bean Chili

From: Gail’s Recipe Swap, posted by Jackie in PA

2 T oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup yellow bell pepper, seeded and diced
1 small jalapeno pepper, seeded and diced
1 ½ t dried oregano
1 ½ t ground cumin
1 ½ t chili powder
3 cups beef broth (I use homemade turkey stock)
1 can (15 oz.) black beans, drained
1 can (14 ½ oz.) diced tomatoes, not drained
1 can (16 oz.) pumpkin
2 ½ cups chopped cooked turkey
½ cup cream sherry
¼ t salt
Dash of ground pepper

Heat oil in Dutch oven or large pot over medium heat. Add onion, garlic, and peppers. Saute until quite soft, about 8 minutes. Stir in oregano, cumin, and chili powder and cook for 1 more minute.

Add broth, beans, tomatoes, pumpkin, turkey, sherry, salt and pepper. Bring to a boil while stirring constantly. Lower heat to a simmer and cook for 45 minutes, over low heat.

4 comments:

Jen said...

This is a great idea Karen. I'm always looking for more turkey recipes and we love black bean soup. I never thought to combine the two but it's a yummy healthy alternative. :-)

Karen said...

I wish I could take credit for the idea! This recipe tastes more like chili than black bean soup, though - the pumpkin flavor is pretty much in the background. In fact, I don't really taste the pumpkin at all. It'd be interesting to modify a black bean soup recipe to include pumpkin and traditional beef chili ingredients...how 'bout you get to work on that :-)

Martha Spizziri said...

This is unrelated to your post, but I just wanted to tell you that I made the Life-Sustaining Pasta last night and it was great! Very filling and represents most of the food groups. I used arugula instead of spinach because that's what I had on hand. Today for lunch I sprinkled on a few walnuts, which was good. And it would be a great dish to add some leftover chicken to.

Karen said...

Hi Martha - the arugula is a great idea. I've been thinking about variations for that dish, since people have been asking. Being the nerdy type i'm tyring to put it into some kind of table or flow chart...if I ever succeed I'll post that too!