I’ve been seeing this recipe all over the internet in different versions, and since I LOVE pumpkin in just about everything and I LOVE chili, I decided to make it. Naturally, I have made my own adjustments for my taste.
OK – this chili is WONDERFUL!!! You can’t tell from looking or tasting that it has pumpkin in it, but the pumpkin gives it a great kinda creamy body that is really delicious. However, there are a couple of things that I will change next time. First, this needs a whole lot more salt that just the couple of shakes that I gave it. Next time I’m going to use at least a couple of teaspoons. Also next time I won’t use “no salt” tomatoes, either. And 4 chilies just aren’t enough. This time there was absolutely no “kick” to this chili at all. So next time I’ll use at least 8 or 10 chilies. Or maybe change the type of chilies. Al likes the yellowish ones, and usually they work perfectly, but I guess this volume of food just needs more.
But even with the Mild taste and the lack of salt – easily fixed! – this chili is great. I’m definately making it again.
1 bag dry small white beans
1 pound ground turkey
1 onion, chopped
1 green bell pepper, cored, seeded and chopped
4 chilies, seeded and finely chopped
2 cloves garlic, finely chopped
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Soak beans overnight in a large pot, cover with 5 or 6 inches of water. The next day, drain and rinse. Add enough water to cover to three times the volume of beans, add 2 or 3 chopped garlic cloves if you like it – do not add salt, it makes the beans hard. Bring to a boil, lower heat and simmer for 2 hours or until soft.
When beans are cooked, cook turkey in a large frying pan or wok until white. Add onion, bell pepper, chilies, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add meat mixture, tomatoes, pumpkin, chili powder, cumin, salt and pepper to the beans and bring to a boil. Add more water if needed, reduce heat to medium low, cover and simmer, stirring occasionally, for another hour. Ladle chili into bowls and serve.