Chili truly could not be easier. Yes, it takes a few minutes to slice and dice all the onions and peppers. But once you overcome that little hurtle, it's smooth sailing. And it's all too perfect for entertaining.
When I have company on the way, I usually like to cook up a big pot of chili, soup...something you can keep warm on the stove as travel plans and arrival times shift. Plus, there's nothing more welcoming than tasty smells wafting through your home.
My parents are coming into town next weekend, and I thought I might whip up something warm and seasonal. Turkey Chili is a go-to of mine. A heaping cup of pumpkin puree and a spoonful of warm cinnamon puts a delightful spin on a classic!
And ordinarily, I like to serve chili with corn chips, but I think a piece of cornbread brings out the subtle sweetness of the pumpkin in this recipe.
Pumpkin Turkey Chili
Ingredients
· 2 tbsp olive oil
· 1 ½ lb ground turkey
· ½ onion, diced
· 1 red pepper, diced
· 1 green pepper, diced
· ½ poblano pepper, diced
· 2 cloves garlic, minced
· 3 tbsp chili powder
· 1 tbsp cinnamon
· 1 tbsp cumin
· 1 tsp coriander
· 2 tsp salt
· Pepper to taste
· 15oz crushed tomatoes
· 1 cup pumpkin puree
· 15oz canned kidney beans
Heat the olive oil in a deep dutch oven. Crumble and brown the turkey over medium high heat until golden brown. Add the onions, peppers, and garlic. Reduce the heat to medium low and cook until the onions are translucent. Add the chili powder, cinnamon, cumin, coriander, salt and pepper. Toast the spices for 2 minutes. Stir in the crushed tomatoes, pumpkin and kidney beans. Reduce the heat to low and simmer for at least 2 hours.
Serves 4-6
GF Friendly Gluten Free Friendly!
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