Pumpkin Turkey Chili
Filed Under (Soups, Supper) by Lisa on 10-04-2010
Yesterday I was having one of those days where I had no idea what to make for dinner. I was browsing some blogs for ideas, and I came across an interesting recipe on Love and Olive Oil’s blog for pumpkin turkey chili. Since we still have quite a bit of pumpkin in the freezer from last fall, I decided I would give their recipe a try. I changed it quite a bit to suit the ingredients that I had on hand. Here is my adapted version of their recipe.
My pumpkin turkey turned out very well. It was warm and zesty but not so spicy that I needed to extinguish my mouth. I served it with some garlic cheese bread. I will defiantly be making this recipe again. Thanks Love and Olive Oil for posting the recipe.
Pumpkin Turkey Chili
Adapted from Love and Olive Oil via Serious Eats originally posted on Erin’s Food Files
Makes about 6 large servings
Olive oil
2 large onions
1 red bell pepper
4 medium sized potatoes
1 can Italian stewed tomatoes
3 cloves garlic
1-2 lbs lean ground turkey
1 can chili style beans (14.5 oz)
2 cups pumpkin pieces
1 ½ tbsp chili powder
1 ½ tbsp Chinese 4 spices (cumin, cinnamon, cloves, ginger)
½ tsp salt and a few shakes
½ tsp pepper and a few shakes
2-3 tbsp dried cilantro
Garlic powder a few shakes
1 vegetable bullion cube prepared according to package (I used 2 cups of water with it)
In a large pot heat the olive oil (enough to coat the bottom). Add the ground turkey and brown. Meanwhile prepare all the vegetables (mince or dice). Add the chopped onion and minced garlic to the browned turkey and cook for a few minutes. Season with a couple shakes of garlic powder, salt, and pepper. Now add the red pepper, and ½ of the cut up potato. Cook for several minutes stirring occasionally. Add the beans, and stewed tomatoes. Prepare the vegetable bullion cube in 2 cups of water. In a blender add the other ½ of the chopped potatoes, the vegetable bullion water and all the pumpkin pieces and puree. Add the pureed mixture to the pot and continue to cook. Add more water if you think the chili is too thick. Season with all spices and herbs to taste. Simmer for 40 minutes to one hour. Serve warm.
