Monday, November 22, 2010

Turkey Chili and Pumpkin Cornbread

If you’re like me, then you probably have a lot of leftovers after the Thanksgiving holiday. Unless you love eating turkey sandwiches for a week straight, here’s something I threw together to use up those leftovers and enjoy watching football (and drinking beer) while you’re at it! And PUMPKIN! Wow…great way to sneak in some vegetables and feed your family healthy food without them even realizing it. TRY this, you’ll love it!

Pumpkin Cornbread:

½ cup butter or margarine, melted
½ cup oil
4 eggs
1 cup pumpkin puree
12 oz beer (I used Mexican beer)
1 cup sugar
~~~mix well, and then add:
1 cup cornmeal
3 cups flour
2 TBSP baking powder
1 tsp salt

Mix well, and then pour into a greased 9x13” pan. Bake at 350 degrees for 30-35 minutes, until done.

Turkey Chili:

In a 4 quart stock pot, add:
1-2 TBSP olive oil
1 yellow onion, chopped
4 garlic cloves, minced
~~~Heat on medium high and cook until translucent and tender. Add:
3 crumbled chicken bouillon cubes
1 lb dry black beans, cooked (or 3-4 cups of any beans you like)
4 cups cooked and diced turkey
1 cup pumpkin puree
1 -16 oz jar medium salsa (or use a 15 oz can diced tomato, and just double seasoning below)
1 -15 oz can sweet corn
1 -12 oz beer (again, I used Mexican beer)
2 tsp ground cumin
1 tsp chili powder
½ tsp ground oregano
Salt and pepper to taste (I didn’t need any!)

Let ingredients come to a boil, and then simmer for 20-30 minutes. Serve with warm cornbread, grab a beer (I did), get comfy in front of the football game, and ENJOY!!

No comments:

Post a Comment