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Turkey Harvest Chili

Serves: 6-8
3 T. - olive oil
1 - large onion, minced
2 - carrots, peeled and minced
1 lb. - butternut squash, peeled, seeded, and cut into ½-inch cubes
1 can - crushed tomatoes
1½ c. - turkey or chicken Broth
1 can - red kidney beans, rinsed and drained
1 can - black beans, rinsed and drained
4 c. - leftover cooked turkey, coarsely chunked
shredded monterey jack cheese and toasted pumpkin seeds, for garnishing


PREPARATION

HEAT oil over medium-high heat in a large pot. Add onion, carrots, and squash; sauté for 5 to 7 minutes. Stir in tomatoes and turkey (or chicken) broth. Add large Spices packet from Carroll Shelby’s Chili Mix, Cayenne Pepper packet, and salt to taste. Simmer 5 minutes.

ADD beans and turkey. Cover and simmer, stirring occasionally, until squash is tender (25 to 30 minutes).

LADLE hot chili into bowls, and garnish with cheese and toasted pumpkin seeds.


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