Serves: 8 (1.5 cup servings )
Looking for a healthier way to use those Thanksgiving leftovers? This easy chili uses leftover turkey and that
extra can of pumpkin you bought “just in case” to make a simple white bean chili that will warm your family when
they come back in from playing in the not-quite-winter chill.
3 Tbsp. olive oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 Tbsp. garlic, minced
3 cups cooked turkey, shredded
32 oz. low-sodium chicken broth
15 oz. can pumpkin puree
2 (15 oz.) cans no salt added white beans, rinsed and drained
1/2 tsp. salt
1/4 tsp. McCormick® Ground Black Pepper
2 tsp. McCormick® Ground Cumin
1. Heat oil in a large pot over medium heat.
2. Sauté onion, carrots and celery until slightly softened. Stir in garlic and cook until fragrant.
3. Stir in remaining ingredients and heat through. For the best flavor, simmer together on low heat or transfer
to a slow cooker for a few hours.
Fun Serving Tip: Add dried cranberries or dried cherries to this chili before serving. The flavor allows you to
relive Thanksgiving Day.
Amount per serving: Calories 235; Carbohydrate 17 g; Fiber 4 g; Protein 22 g; Total Fat 9 g; Saturated Fat 1.5 g;
Cholesterol 40 mg; Sodium 260 mg
Source: Recipe adapted from guidingstars.com