Turkey Pumpkin Chili

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.

Pumpkin Turkey Chili with Corn Bread

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.

Ingredients

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

Method

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.

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About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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One Response to Turkey Pumpkin Chili

  1. Al says:

    The cornbread shown is BEFORE Mary put the honey on it!!

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