There is nothing quite like the warm aroma of chili simmering in the crock pot all day the weekend after Thanksgiving. Especially when the ingredients calls for left over turkey and pumpkin. If you don't have pumpkins, butternut squash or sweet potatoes will do. I'll be honest, this was a new creation this year and my dinner guests were skeptics. But the melody of mmm's and yummmm's was proof enough to me that it was love at first bite.
Ingredients:
1 Large can of diced tomatoes 2-3 tbsp of chili powder
1 large box of vegetable broth (or chicken broth) 2 tbsp cumin
1+ cup of leftover turkey, pulled 2 tsp of coriander
1 small pumpkin, diced 2 tsp of oregano
1 zuchini, diced (optional) salt to taste (1-2 tsp)
1/2 red bell pepper, diced (optional) 1/2 tsp of cinnamon
4 cloves of garlic, finely chopped 2-4 tbsp flour 1/2 cup onion, chopped optional toppings: avocado, cilantro,
2 cups of cooked lentils spring onions, sour cream, cheese
1 can of black beans
1 can of green chilies
1 can of green chilies
In a crock or large pot add all ingredients together, leaving out the turkey and flour. If you choose to simmer all the ingredients together in a crock pot, give yourself 5-6 hours, or boil the pumpkin until it is slightly tender. Within the last hour, add the turkey. Whisk flour in 1 cup of warm water until dissolved and add to the chili before serving. On a stove top, add ingredients together and simmer for 1 hour and add the turkey and whisked flour at the end of the cooking process. You can also serve it over rice, quinoa, corn bread or tortilla chips.
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