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.