One of things we all love about a big batch of chili is being able to freeze the leftover for a no-cook meal on a busy night, right? Well, here’s another – it certainly makes for no-brainer blogging too. It’s been quite a long while since I last updated, so sharing this easy meal that I hardly had to think about seemed very appropriate right now.
So, what’s so special about this chili? Well, it’s my absolute favorite! What do many of my favorites foods have in them? Pumpkin! Yes, even my chili has pumpkin. Some may think it’s strange, but I urge you to try it – the pumpkin doesn’t add a very strong flavor, but just a hint of nutty sweetness and velvety texture throughout. Another possibly surprising ingredient is cinnamon, which adds another layer to the traditional chili spices of chili powder and cumin. Mexican oregano makes it just a tad earthy. This chili has become my husband’s favorite too, and it really couldn’t be much easier to make, so it’s been a staple in our kitchen for a few years now – autumn and all year round.
If you want to kick this up another notch, try adding some pumpkin beer. Add it in after the vegetables and turkey are cooked and let it most of the liquid evaporate before adding the remaining ingredients.
Turkey Pumpkin Chili
1 cup chopped onion
3 cloves of garlic, minced
2 medium sized peppers, diced (I like to use 1 red and 1 green)
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade
Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.
Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.
Serve with your favorite chili toppings – cilantro, green onion, cheese, sour cream, etc.
Makes 4 very generous servings – perfect if you’re not eating this with any cornbread or other sides.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 9.8 g
Cholesterol: 80.1 mg
Sodium: 1,267.7 mg
Total Carbs: 58.4 g
Dietary Fiber: 16.8 g
Protein: 36.0 g