Friday Feast | Turkey Pumpkin Chili
There is something comforting about soups, stews, and chili simmering on the stove (or slow cooker) during autumn. In addition, I'm a huge fan of pumpkin--from pumpkin scones to pumpkin soup. Now many of you would say, "Pumpkin in chili?!" Yet it's a wonderful combination, and I've shared the recipe on other social media sites. The pumpkin adds a richness to this hearty dish. It's one of my husband's favorite and most requested during the cooler seasons.
Turkey Pumpkin Chili
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
3 cloves garlic, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapenos, seeded and finely chopped
1 lb ground turkey
1 (14.5 oz.) can diced tomatoes, with their liquid
1 (15 oz.) can pumpkin puree
1 cup low sodium chicken or vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 or 2 (15 oz.) cans kidney beans, rinsed and drained (your choice)
Heat oil in a large pot over medium heat.
Add onion, bell pepper, jalapenos, and garlic and cook, stirring frequently until tender, about 10 minutes.
Add turkey and cook until browned.
Add tomatoes, pumpkin, chicken broth, chili powder, cumin, salt, and pepper and bring to a boil. Reduce heat to medium low and add beans.
Cover and simmer, stirring occasionally for 30 minutes more.
Ladle chili into bowls, and serve with sour cream, toasted pumpkin seeds, shredded cheese, and more chopped jalapenos.
(Recipe adapted from Whole Foods Market)