Today was an absolutely gorgeous day here in the Mile High City. It was warm, clear-blue skies, and calm. I sat outside and wrote for awhile because it was such a beautiful day.
Our dinner turned out well despite a few mishaps. Our thermometer crapped out so we ended up overcooking the turkey a bit (I wanted to make sure it was cooked enough...) Then, when I was making the stuffing, I wasn't paying attention and forgot to boil the broth first, so we ended up having to bake it instead of doing the "stove top" instructions for it (no, we don't use the Stove Top brand, we use Pepperidge Farm). Then, when making the gravy, for the first time EVER in the years I've been making my mom's gravy recipe, it came out lumpy. And I don't mean like slightly lumpy. It was like a 70 year old mattress kind of lumpy. I was so distracted by the lumpiness that I forgot to add in the pepper. Whoops! I was able to salvage the lumpy gravy, however, by putting it in my food processor and processing the crap out of it! Other than the lack of pepper, it tasted pretty good! So, even though the outer parts of the turkey breast were a little dry from overcooking, it still tasted good. The stuffing was yummy and the gravy made the meal. Even the kids tried everything! (Oh, I should add that Dan made his favorite Thanksgiving side - mashed potatoes mixed with mashed carrots. It came out uber-yummy.)
So now that the gorging part of the holiday is over, I figured I'd post my favorite post-Thanksgiving "what-do-I-do-with-all-this-leftover-turkey" recipe. This is a family favorite and has been for many years now. I hope y'all will enjoy it, too!
Turkey Pumpkin Black Bean Chili
Happy Thanksgiving and much love to you all.

Our dinner turned out well despite a few mishaps. Our thermometer crapped out so we ended up overcooking the turkey a bit (I wanted to make sure it was cooked enough...) Then, when I was making the stuffing, I wasn't paying attention and forgot to boil the broth first, so we ended up having to bake it instead of doing the "stove top" instructions for it (no, we don't use the Stove Top brand, we use Pepperidge Farm). Then, when making the gravy, for the first time EVER in the years I've been making my mom's gravy recipe, it came out lumpy. And I don't mean like slightly lumpy. It was like a 70 year old mattress kind of lumpy. I was so distracted by the lumpiness that I forgot to add in the pepper. Whoops! I was able to salvage the lumpy gravy, however, by putting it in my food processor and processing the crap out of it! Other than the lack of pepper, it tasted pretty good! So, even though the outer parts of the turkey breast were a little dry from overcooking, it still tasted good. The stuffing was yummy and the gravy made the meal. Even the kids tried everything! (Oh, I should add that Dan made his favorite Thanksgiving side - mashed potatoes mixed with mashed carrots. It came out uber-yummy.)
So now that the gorging part of the holiday is over, I figured I'd post my favorite post-Thanksgiving "what-do-I-do-with-all-this-leftover-turkey" recipe. This is a family favorite and has been for many years now. I hope y'all will enjoy it, too!
Turkey Pumpkin Black Bean Chili
Ingredients
- 2 tablespoons canola oil
- 1 cup chopped onion(yellow for a sweeter flavor, white for a stronger flavor)
- 1 cup chopped yellow bell pepper
- 1 finely chopped jalapeno pepper (add more if you want more spiciness)
- 4 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 leftover turkey
- 1 can (15 ounces) pumpkin
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) Rotel diced tomatoes and green chilis (we use the HOT kind for added spiciness)
- 1/2 cup dry sherry
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Directions
-
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.
Add broth, beans, turkey, pumpkin, both cans of 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.
- The best thing about this recipe is that it's even BETTER the day after when it's reheated. Girlchild used to love spicy foods but lately she's become picky about it and has decided she really doesn't like spicy foods (this is the girl that used to eat the jalapenos off my nachos) but usually we like to make this really spicy by using 3-4 jalapenos. I'm not sure how we'll approach the spicy issue this year.
Happy Thanksgiving and much love to you all.
