Warm-up and use up leftover turkey in this quick and easy leftover turkey & pumpkin chili. This chili is the perfect comfort food to whip up after a long day.
Leftovers are a big part of our family dinner plans. My teenager doesn't love leftovers, but we keep telling him that when he's older and has to cook for himself he will come to appreciate leftovers.
Why do I like leftovers? The biggest reason is that I don't have to cook every night. Of course, I like to cook, or otherwise, this blog wouldn't exist, but I don't have time to cook every night of the week. Between work and kids activity schedules, there are at least 2 nights that I need to get dinner together quickly.
This recipe was basically a result of me cleaning out my fridge and pantry. Many turkeys will be cooked over the next month or more and inevitably turkey is leftover. Instead of repeatedly eating the same Thanksgiving dinner over and over again you can repurpose your turkey into other dishes.
Check out three other recipes that use leftover turkey:
Tips to make Leftover Turkey & Pumpkin Chili
- Bell pepper: if you don't have another recipe to use the other ½ of the bell pepper add the whole thing. There is nothing wrong with adding more veggies. This won't change the taste of the recipe.
- If you don't have black beans or dislike this type of bean use any bean you wish: white beans, kidney beans, pinto beans, or a combo of a few different types.
- What if you don't have leftover turkey and you want to make this chili? You are going to have to cook some turkey. You don't need a whole bird. I would just purchase a turkey breast and roast it yourself. This is a great recipe: Roasted Turkey Breast
- If you don't have another recipe to make with the leftover pumpkin puree put the whole can in! If not you can make pumpkin muffins or pumpkin bread!
Leftover Turkey & Pumpkin Chili
- 1 tablespoon olive oil
- ¼ onion diced
- ½ bell pepper diced (I used yellow)
- 1 clove garlic minced
- 1 can black beans drained and rinsed
- ½ cup frozen butternut squash
- ½ can pumpkin puree not pumpkin pie filling
- 1 can diced tomatoes 15 ounce
- 2 cups low sodium chicken broth
- 2 cups cooked turkey breast cubed
- ½ teaspoon dried parsley
- ⅛ teaspoon chili powder
- ½ teaspoon dried oregano
- Heat olive oil in a medium Dutch oven.
- Saute onion, bell pepper, and garlic over medium heat for about 5 minutes or until vegetables are soft.
- Add remaining ingredients.
- Reduce heat to medium-low.
- Simmer for 20-25 minutes.
- Serve with optional low-fat sour cream and cheddar cheese.
Is this recipe heart health?
- This recipe is low in fat and in particular, saturated fat.
- Cholesterol is low.
- Sodium is moderate, but remember even people prescribed a low sodium diet can consume.
- This is a potassium-rich meal. Potassium is helpful in lowering blood pressure.