This recipe is from The Complete Guide to Growing and using Sprouts by Rick Helweg. This is a great seasonal recipe that is perfect for lunch or supper and can be made with or without the turkey. But, if you’re looking for something to do with that leftover holiday bird, this is a delicious alternative to turkey sandwiches or casserole. The combination of the pumpkin with chili powder and hot red pepper is out-of-this-world!

2 Tblsp. olive oil
1 chopped medium red onion
1 chopped red bell pepper
3 crushed garlic cloves
3 cups chicken broth (or water)
3 cups of sprouted and cooked black beans

Note: To sprout black beans, place ½ to 1 cup of beans in a large jar and cover with water. Allow the beans to soak for 12 hours. Discard the water. Rinse the beans off and drain the water three times a day for 2-4 days until you see a small tail appear from the beans. Keep the sprout jar covered with cheesecloth or a lid that allows ventilation. To cook the sprouted black beans, place the sprouts in a pot with 5 cups of water. Bring the water to a boil. Lower heat to a simmer and allow bean sprouts to simmer for 10 minutes or until the beans are soft. Drain in a colander.

2 cups pumpkin puree (or 1 15 oz. can of pumpkin)
1 16 oz. undrained can diced tomatoes
2 tsp. dried parsley flakes
2 tsp. chili powder
Hot red pepper (to taste)
1 ½ t tsp. dried oregano
1½ tsp. ground cumin
½ tsp. salt
2½ cups cubed cooked turkey
¼ cup fine corn meal
¼ cup warm water


1. Pour olive oil into a large soup pot and heat over a medium high heat
2. Add the chopped red onion, chopped red bell pepper, and crushed garlic to the oil
3. Sauté chopped red onion, chopped red bell pepper, and crushed garlic until tender
4. Add remainder of ingredients except for cubed cooked turkey, corn meal, and ¼ cup warm water
5. Heat over a medium high heat until low boil
6. Reduce heat to medium low and simmer, covered, for 45 minutes to an hour
7. Stir occasionally while simmering
8. After the chili simmers for 45 minutes to an hour, add cubed cooked turkey
9. Stir ¼ warm water into corn meal to make a thick paste
10. Stir corn meal paste into chili
11. Continue to simmer chili for about 15 minutes
12. Serve chili hot with rice, a dollop of sour cream, and corn chips
13. Makes about 8 servings