Monday, November 9, 2015

Pumpkin Turkey Chili

I love November, but I really love this Pumpkin Turkey Chili. It is healthy, hearty, and it comes together really quickly. 30 minutes and you've got a delicious, warming meal that is family friendly.

The pumpkin adds a really beautiful color to this simple chili, and the flavor is pretty subtle. Cumin and chili powder give a classic chili flavor, but the cinnamon really adds the depth the pumpkin turkey chili needs. Don't be afraid of it! I used to be afraid of adding cinnamon to my dinners, but I tried it once and now I'm sold. I know cinnamon usually is associated with sweet flavors, but it works so well as a savory! The chili will taste fine without it, but just try it. 

In terms of quantity, one batch of this chili could feed 6 adults. There are 4 kids and 2 adults at Little Red Hen's house, and this fed us all, plus gave me a generous helping for lunch the next day. I like my chili really thick, but if you'd like it to be a little saucier, add a cup of water. Pumpkin Turkey Chili is a wonderful way to feed your fall-loving soul.

Pumpkin Turkey Chili

  • 1 lb ground turkey
  • 2 tbs olive oil
  • 2 cups pumpkin puree
  • 1 green bell pepper, chopped
  • 1 onion, diced
  • 1 tbs garlic, minced
  • 2  15 oz cans Mexican stewed tomatoes
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed 
  • 1/2 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tbs chili powder
  • 1 tsp cumin
  • 1/2 tsp salt (or more to taste)
  • 1 cup water, optional
  1. In a large pot or saucepan, heat olive oil on medium-high heat. Add onion and sautee until nearly clear, about 3 minutes.
  2. Add ground turkey, green pepper, and garlic.Cook until turkey is thoroughly done and juices run clear.
  3. Add tomatoes, pumpkin, beans, spices and water if desired. Stir until combined.
  4. Simmer to intensify and combine flavors, for about 20 minutes.
  5. Serve with sour cream. 

Bake the bread. Share the slices. 

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