Thanksgiving Leftovers: Turkey and Pumpkin Chili

After spending hours and hours cooking on Thanksgiving, a meal that’s easy to make and uses some of those tasty leftovers is the perfect encore. Take a break and bring out the slow cooker for this seasonal dish.
This recipe calls on a few items you might have leftover from Thanksgiving, like turkey, as well as lots of ingredients that you probably bought for the big feast but maybe didn’t use. Onions, chicken broth, garlic, and pumpkin – use ‘em all and clear out your cupboard, too!
Another bonus? After a filling feast, you can indulge in a chili that is packed with protein and flavor without being stuffed with calories.
Note: This recipe produces about ten servings, or 2 1/2 quarts, of chili. Feel free to cut the ingredient quantities in half to make a smaller batch (or can extra!!).

Turkey and Pumpkin Chili Recipe

Ingredients

• 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 

Directions

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 you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!

 Recipe adapted from Taste of Home