NaBloWriMo: Day 4

Who knew that this blog would turn into a recipe blog? LOL!  I don't really think it will, just lately I've had a lot of people asking me for recipes.  I'll probably go ahead and write a "real" blog entry later on, but since I was just asked for this recipe via Twitter, I'm going to go ahead and post it.  A lot of people hear me talk about this recipe. It's a favorite post-Thanksgiving recipe, though it can be made at any time. It's even won a few awards (chili cook-off contests hehehe).

Turkey Pumpkin Black Bean Chili

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped yellow bell pepper
• 1 finely chopped jalapeno pepper (or more for spicier chili)
  
• 3 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/3 teaspoons dried oregano leaves
• 3 cups beef broth
• 2 cans (15 ounces each) black beans, rinsed, drained
• 2 1/2 cups chopped turkey
• 1 can (15 ounces) pumpkin (or make your own pumpkin puree and use 2 cups worth)
  
• 1 can (14.5 ounces) diced tomatoes (or more if you like more tomatoes - or use Rotel for a little extra something)
  
• 1/2 cup dry sherry
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

1. Heat oil in large saucepan on medium heat. Add onion, bell peppers, jalapeno pepper and garlic. Cook and stir 8 minutes, or until onion is tender. Stir in chili powder, cumin and oregano. Cook and stir 1 minute.

2. Add broth, beans, turkey, pumpkin, tomatoes with their liquid, sherry, salt and black pepper; mix well. Bring to a boil, stirring occasionally. Reduce heat to low; simmer, uncovered, 45 minutes, stirring occasionally.

It's even better the next day as leftovers.  It keeps really well and is really good served with a dollop of sour cream and a sprinkle of cheddar cheese.