I didn't have turkey for Thanksgiving - I had Chinese
because I spent the weekend at The Salute to Supernatural convention, geeking out. Like my button says - "Fangirl - Has been known to squee
without warning. Approach with caution!"
However, this meant I was craving my turkey and my pumpkin.
Sadness :(
But instead of making a full blown Thanksgiving dinner I
decided to make chili instead!
Turkey Pumpkin Chili
Serves 6
Besides
adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A,
which boosts the nutrition content of this offbeat chili.
Ingredients:
2
tablespoons extra-virgin olive oil
1 medium
onion, chopped,
2 sweet bell
peppers, cored, seeded and chopped
1 carrot,
diced small
2 celery
ribs, diced small
2 jalapeños,
seeded and finely chopped
2 cloves
garlic, finely chopped
1 pound
ground white or dark meat turkey
1 19 oz can
diced tomatoes, with their liquid
1 (15 ounce)
can pumpkin purée
1 cup
vegetable stock
1 tablespoon
chili powder
1 teaspoon
ground cumin
1/2 teaspoon
salt
Ground black
pepper, to taste
1 can black
turtle beans, rinsed and drained
Method:
- Heat 1 tablespoon of oil in a large pot over medium high
heat. Add onion, sweet bell
peppers, jalapeños and garlic and cook, stirring frequently, until tender,
about 5 minutes and remove from pot.
- Add 2nd tablespoon of oil into pot and brown
ground turkey.
- Add the onion bell pepper mixture back in along with tomatoes,
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.
- Ladle chili into bowls and serve. I like to serve mine
over whole wheat macaroni.
(here’s a
trick – if your chili is a little too runny for you add a couple of teaspoons
of cornmeal to thicken it up!)
Garnishes
you can add: a dollop of sour cream, pickled jalapeños, shredded cheese, hot
sauce.
Nutritional
Info:
