Sunday, November 15, 2009

Chili with Pumpkin

Delicious and nice and hearty! I found this on Things That Make You Go mmmm and definitely agree, you really can't taste the pumpkin. I rarely use ground turkey since I like the flavor of beef, but with all of the seasonings, I can't even tell it's turkey and not beef. I followed the recipe to a tee and will do the same when I make it next year. Picky food guy Joe refused to try it, but I really think he'd like it. Maybe next year. I froze half of the batch, and based on the fact that it's chili, I think it'll taste just as yummy when I defrost it.

Turkey Pumpkin Chili
from Cara's Carvings, serves 4-6

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized bell peppers, diced (I used 1 red and 1 green)
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano (I used regular oregano)
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade


1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc. Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.


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