Fast Leftover Turkey Pumpkin Chili
Makes about 3 servings
3 cups cubed roasted turkey meat
1 1/2 medium onions, diced
~1 green pepper, diced
1 stalk celery, diced
1 tablespoon turkey schmaltz (or oil)
1 1/2 cups pumpkin puree
1 pint jar crushed tomatoes
2-3 tablespoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon granulated garlic
smoked salt and freshly ground black pepper, to taste
-Cube your turkey meat into ~3/4 inch cubes. All dark meat would be my preference but I used both white and dark meat in this and was surprised that the white meat was saved by the chili spices.
-Soften the onion, green pepper and celery in the turkey schmaltz along with salt and pepper. If you're not like me and don't almost religiously save fat from roasting meat then by all means use a neutral oil.
-Add the spices and cook about a minute until fragrant. Add the pumpkin and tomatoes. Season to taste with smoked salt and black pepper. The smoked salt really does add depth and improve this quick dish.
-Add the turkey meat and bring to a simmer. Do not let it boil!
-Simmer for 10 minutes, check seasonings and serve.
I'm adding this to the Dark Days of Winter Challenge. Recipes will be recapped on Sundays at Not Dabbling In Normal. Also visit our Midwest coordinator at Unearthing this Life.
Dark Days Challenge info: We got our turkey from Hubbell Farm. The onion and green pepper are from my garden (I actually used two tiny peppers left from a bunch that I saved right before the hard frost and were left neglected in the crisper). The pumpkin and the tomatoes were both from the farmers market but I don't remember who grew them, the tomatoes I canned in August. The celery stalk and the spices are not local but all but the cumin was organic.
Other pumpkin chilis I've bookmarked lately:
Primal Pumpkin Madness
Pumpkin chili with venison
The kids were reading Christmas books together. I love this time of year!