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Monday, February 20, 2012

Pumpkin Turkey Chili

With all the pumpkin recipes around, I wanted to make something NOT baked, and still use up the pumpkin I had in the cupboard.

I threw this together after dinner one night, and put it in the crock-pot.  Woke up to a delicious smell throughout the house.  Of course, I had to have chili for breakfast. Don't judge.

I froze portions of this for eating on a night where cooking dinner was just not going to happen.  There really is nothing better than when dinner time rolls around and you can pull something out of the freezer and have a good home cooked meal available with minimal input from you.  Also good to have around when extra guests show up!

Source: I found the recipe here

PUMPKIN TURKEY CHILI

INGREDIENTS:
  • 1 Tablespoon olive oil, divided
  • 1 pound ground turkey (can use ground chicken too if you want)
  • Salt and pepper, to season meat
  • 1 medium onion, diced
  • 1 bell pepper, diced (I used a red one)
  • 3 cloves garlic, chopped
  • 1 Tablespoon ground cumin
  • 2 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt (I used Lawry's seasoned salt)
  • 4 ounce can diced jalapenos
  • 3 cups beef broth
  • 1 (15-oz) can red kidney beans, rinsed
  • 1 (15-oz) can black beans, rinsed
  • 1 can pumpkin puree (NOT pumpkin pie filling)
  • 2 (14.5-oz) cans petite diced tomatoes with juice
  • Toppings for garnish

DIRECTIONS:

  1. Heat 1/2 tablespoon oil in a large heavy frying pan, add ground turkey, season with salt and pepper, and cook until the turkey is cooked throughout. Add cooked turkey to the crockpot.
  2. Add the remaining 1/2 tablespoon oil to the frying pan .Add diced onion and greed bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften. Add garlic, cumin, chili powder, dried oregano, seasoned salt, and diced jalapenos. Saute a couple of minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.
  3. While the onions and peppers are cooking, drain the beans into a colander placed in the sink, and rinse with cold water until no more foam appears. Add beans to the crockpot. Add canned pumpkin and diced tomatoes (with juice).
  4. Stir the mixture to combine ingredients, then cook on high for 4-6 hours (or on low for 8-10 hours), stirring a few times if you're home but the world won't end if you don't.
  5. Serve hot, topped with your desired toppings.

1 comment:

  1. This is absolutely beautiful. Had it for dinner last night and MY Food Critic raved all evening. I obviously didn't give him enough, he kept on about wanting more.....

    ReplyDelete

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