For many of us, today is the coldest day of the fall. Why not try this great chili recipe that combines the favorite fall flavor of pumpkin with the traditional flavors of chili. You can even throw all of the ingredients into your slow cooker and let it simmer for a few hours!!
Turkey Pumpkin Chili
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 can diced tomatoes, with their liquid
1 can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 can kidney beans, rinsed and drained
**I have switched out the kidney beans for black beans, added frozen corn, and chickpeas to this recipe as well and it turned out great. Just make sure to bump up your tomatoes and seasonings with any extra things you add!!
1. Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans.
2. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.