How To make Leftover Turkey: Pumpkin Bean Turkey Chili
1 tsp olive oil
1/2 c onions
chopped
2 cloves garlic :
minced
1 c bell peppers chopped
1 1/2 tsps oregano
1 1/2 tsps cumin
1 1/2 tsps chili powder
1 tsp salt
1/2 tsp black pepper
14 1/2 ozs chicken broth
15 1/2 ozs great northern beans :
drained and washed
16 ozs dark red kidney beans drained and washed
14 1/2 ozs crushed tomatoes :
undrained
16 ozs pumpkin
2 1/2 c turkey light meat, skinless -- cooked and cubed
1/2 c water
Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers, oregano, cumin, chili powder, salt, and black pepper; cook until vegetables are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low heat.
How To make Leftover Turkey: Pumpkin Bean Turkey Chili's Videos
Turkey Leftover Chili Recipe
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Here’s what you need:
2 Cans Chili Beans
2 Cans Diced Tomatoes
2 Cups Shredded Turkey
1 Cup of Water
1 Package of Chili Seasoning
1 Tbsp. Chili Powder
Directions:
Combine all ingredients in a Crock Pot and cook for 4 – 6 Hours on High.
Serve with Chips, Cheese, Onions, Sour Cream and your Favorite Chili Toppings!
Turkey Manicotti Recipe -- Leftover Turkey Special
Learn how to make a Turkey Manicotti Recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Turkey Manicotti after Thanksgiving recipe!
Leftover Turkey Casserole
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White Bean Turkey Chili
White Bean Turkey Chili is crazy delicous! No tomatoes, just white beans, turkey and spices. Just add your favorite toppings!
4 Freestyle Points • 307 Calories
PRINT RECIPE:
Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Pumpkin Turkey Chili
Many chili recipes call for healthy ingredients like ground turkey, beans, and crushed tomatoes, but this recipe from registered dietitian Liz Weiss is a little different—and even healthier—because it also calls for a can of pumpkin purée. Canned pumpkin is convenient, and it’s even more nutritious than fresh because the pumpkin is cooked and concentrated. Half a cup has about 50 calories, 4 grams of fiber, and 300 percent of your daily requirement of vitamin A, a vitamin that boosts the immune system and keeps eyesight going strong.
For the recipe, visit Liz’s site -