This quick & easy chili makes good use of that leftover turkey! Add in delicious beans, a few other fresh ingredients, set the slow cooker and presto, dinner is served!
2cups(500 mL) cooked great northern beans(see notes)
2cups(500 mL) pure pumpkin purée
2cups500 mL low sodium chicken or vegetable broth
1medium yellow onion,diced
2clovesgarlic,minced
1jalapeno pepper,ribs & seeds removed, diced (see notes)
1cup(250 mL) frozen corn
1can(113 mL) chopped green chilies
1/2Tbsp(7 mL) chili powder
1/2Tbsp(7 mL) cumin
1tsp(5 mL) oregano
salt & pepper,to taste
For serving
sour cream, green onion, cilantro or sliced avocado
Directions
Place all ingredients (except for garnishes) in the slow cooker insert. Stir to combine.
Cover and cook on high for 4 hours or low for 6 hours.
Taste and adjust seasonings, if necessary. Add your favourite toppings and enjoy!
Notes
If you don’t have great northern beans, you can use white kidney or cannellini beans instead! Check out our website for info on how to cook up a batch of great northern beans.
Wear latex or rubber gloves when handling the jalapeno peppers as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
If you want a spicier chili, leave the seeds in the jalapeno. For less spice, remove the seeds.
