Pumpkin Turkey Chili
Serious Eats
- serves 6 -
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
It is fall and I am on a quest to try lots of new pumpkin dishes for which I'm buying up sugar pumpkins and making lots of puree to put in the freezer. This was a lovely twist on chili. I accidentally bought tomatoes with chipotle added(easy to do down here almost in Mexico) and it worked nicely in this. The pumpkin added just a touch of sweetness and tons of healthy goodness. It was a thick chunky chili so if you like it soupier I'd add in some chicken broth or water. We didn't use the cheddar cheese or sour cream.
No picture due to dead camera battery.
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