Pumpkin Black Bean Turkey Chili

Pumpkin and dry sherry add an unexpected zing to this vegetable and black bean chili.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped yellow bell pepper
• 1 finely chopped jalapeno pepper
• 3 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/3 teaspoons dried oregano leaves
• 3 cups beef broth
• 2 cans (15 ounces each) black beans, rinsed, drained
• 2 1/2 cups chopped leftover cooked Butterball® Turkey
• 1 can (15 ounces) Libby's® Pumpkin
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup dry sherry
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Heat oil in large saucepan on medium heat. Add onion, bell peppers, jalapeno pepper and garlic. Cook and stir 8 minutes, or until onion is tender. Stir in chili powder, cumin and oregano. Cook and stir 1 minute.

2. 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, uncovered, 45 minutes, stirring occasionally.