Use Your Leftover Turkey To Make This Chili! It Has A Secret Ingredient That You Have To Taste…


(makes 10 servings)


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped (red or yellow would be ideal)
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14.5 ounces) diced tomatoes (do not drain)
  • 3 cups chicken broth
  • 2 1/2 cups cubed cooked turkey
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Cubed avocado and thinly sliced green onions, optional for garnish


  1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
  2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If youíd like, top your bowl of chili with freshly cubed avocado and sliced green onions.
  3. Enjoy!

Recipe adapted from Taste of Home

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