It's Thursday night and there's a bunch of leftovers on the table. You could throw them away or you could do what you do every year, save them for the weekend to make turkey sandwiches or turkey soup.
Instead of throwing them away (did we get you...?) or saving them for the typical sandwich or soup, how about turning those leftovers into some pumpkin turkey chili? ;)
You'll be getting plenty of Vitamin A (pumpkin), protein (turkey), and antixodants (chili) from this recipe! And it will fill eight bellies.
Pumpkin Turkey Chili
1 1/2 tbsp virgin coconut oil
1 1/2 cups chopped onion
3/4 chopped green bell pepper
3/4 chopped yellow bell pepper
1 1/2 cans, 6 oz chopped green chiles
1 1/2 large minced garlic clove
1 1/2 lbs leftover chopped turkey
1 1/2 cans, 10-11 oz diced tomatoes
1 1/2 cans, 10-11 oz red kidney beans
1 1/2 cups canned pumpkin
2 1/4 tbsp chili powder
3/4 tbsp cumin
1 tsp sea salt
1/2 tsp freshly ground black pepper
Couple of shakes of cayenne pepper
1/4 cup chopped fresh cilantro
3/4 cup greek yogurt
2 tsp of cinnamon
First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper. Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you're pumpkin turkey chili is ready for eight.