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Dash of Diamonds and Pinch of Pearls Sweepstakes

BLACK FRIDAY PUMPKIN CHILI

Contributed By: Monica, OH | See all of Monica's recipes
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Active Time:  10 Minutes
Total Time:  8 Hours 10 Minutes
Use the Thanksgiving leftovers in the wee hours to give them new meaning -- you'll be glad to have this waiting on you after shoppin' til you droppin'
RECIPE INGREDIENTS
1 bag frozen 3 pepper/onion stir fry mix
1 bag frozen corn
3 tsp. minced garlic, from a jar works
1 - qt. chicken broth
1 large jar Randall's Pinto or Mixed Beans or 4 - 15 oz.  cans of pinto beans
3 cups cooked turkey
1 - 15 oz. can pumpkin puree
2 - 14.5 cans of stewed tomatoes
2-3 Tbsp. chili powder
1/2 tsp. salt, if desired
DIRECTIONS
In a 6-qt. slow cooker, layer the 3 pepper/onion stir-fry mix, corn, Randall's beans, cooked turkey, pumpkin puree, and stewed tomatoes. Sprinkle with the chili powder and salt and pour the chicken broth over all. Cover and cook on LOW for 6-10 hours, depending on how much money you have to spend at the After-Thanksgiving sales. Come home, kick your shoes off and plop down with a bowl of this.


NOTE: to make this a vegan meal, use the Morningstar Farms or Boca crumbles and vegetable broth.


Date Added: 08/31/2010
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