- 2 tablespoons Wesson® Pure Vegetable Oil
- 1 large onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons Gebhardt® Chili Powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano leaves
- 3 cups beef broth
- 2 (15 ounce) cans Ranch Style® Black Beans, drained, rinsed
- 2 1/2 cups chopped leftover cooked Butterball® Turkey
- 1 (15 ounce) can pumpkin
- 1 (14.5 ounce) can Hunt's® Diced Tomatoes in Juice, undrained
- 1/2 cup dry sherry
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- shredded Cheddar cheese (optional)
- sour cream (optional)
- Heat oil in large saucepan over medium heat. Add onion, bell pepper, jalapeno pepper and garlic; cook 8 minutes, or until onion is tender, stirring occasionally. Add chili powder, cumin and oregano; stir. Cook and stir 1 minute.
- Add broth, beans, turkey, pumpkin, tomatoes with their liquid, sherry, salt and black pepper; mix well. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 45 minutes, stirring occasionally.
- Serve chili topped with cheese or sour cream, if desired.