Fareway: What to do with those Thanksgiving leftovers

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Need something new to do with your Thanksgiving leftovers? Fareway dietitian, Caitlyn Ferin, has you covered!

Turkey Pumpkin Chili

  • 2 pounds ground turkey breast or leftover turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 (15 ounce) can white northern beans, drained and rinsed
  • 1 (15 ounce) can pumpkin puree
  • 1 (4.5 ounce) can chopped green chilies
  • 1 cup low sodium chicken broth
  • 1 dash salt
  • 1 dash pepper
  • garnish chopped cilantro

HEAT a sauté pan over high heat and SPRAY with nonstick cooking spray. ADD turkey and COOK through, about 5 minutes. ADD to slow cooker. ADD oil to pan, and ADD onions and garlic. SAUTE for 3 to 4 minute. ADD cumin and SAUTE for 1 additional minute; ADD to slow cooker. ADD beans, pumpkin puree, chiles, broth, chili powder, oregano and bay leaves to slow cooker. COVER and COOK on high for 4 hours or low for 8 hours. BEFORE serving, REMOVE bay leaves and ADD salt and pepper, to taste. GARNISH with cilantro.