Pumpkin is so versatile. I love it. Imagine my amazement when I realized it’s pumpkin closeout time and it’s 50% off. I quickly clear the shelf and place a dozen giant cans of pumpkin into my handheld basket (because I only came into Publix for a couple small things). Then, weighed down, I waddle to the front register filled with glee. I knew I had just used my last can the week before.
I use pumpkin for smoothies, pancakes, chili, pies, etc. It’s packed with many healthy benefits too! Check out CNN’s recent write-up praising pumpkin.
Since I have some a mason jar full of black beans (from the last time I cooked dried beans in bulk) and a couple pounds of ground turkey, I decided to make chili. Given the amount of chili we’ve had lately (ahem…my last post two days ago was all about chili), I’m not sure how thrilled my husband will be no matter how good it is.
But, in any event, here’s my recipe adapted from Whole Foods Turkey Pumpkin Chili recipe.
- 4 tablespoons extra-virgin olive oil
- 2 small yellow onions, chopped
- 2 green bell pepper, cored, seeded and chopped OR 1 10 oz. package of prediced frozen green pepper, thawed
- 4 cloves garlic, finely chopped
- 2 pounds ground white or dark meat turkey
- 1 (28-ounce) can diced tomatoes, with their liquid
- 1 (29-ounce) can pumpkin purée
- 1 (16-ounce) jar of salsa
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- Ground black pepper, to taste
- 2 (15-ounce) can black beans, rinsed and drained (I used a whole quart)
Heat oil in a large pot over medium high heat. (I also added some bacon fat to add extra flavor.) Add onion, bell pepper, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, salsa, pumpkin, water, 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. (With chili, you can let this simmer for hours. Just add extra water if needed as it cooks off.) Taste and add more seasoning as needed. Ladle chili into bowls and serve.
Amy's Apron 