Monday, September 30, 2013

Pumpkin Turkey Chili

It's supposed to be in the 80s on Wednesday, so I'm making chili while it's a cool 60º out today! This recipe makes 10-12 servings, so I can throw the rest in the freezer in 1.5-2 cup portions for a quick lunch. I have to admit that even though I love fall and the cool weather, I'm excited for the temps to warm up just for this little bit. The Husband and I have tickets to the Red Sox ALDS game 1 on Friday and then we're going to a wedding on Saturday. Yay!

Ok, on to the chili. I made this on the stovetop, but you can make it in a crockpot if you would like.

Pumpkin Turkey Chili

2 Tbsp olive oil
3 large yellow onions, diced
3 garlic cloves, chopped
2 lbs lean ground turkey
2 Tbsp Worcestershire sauce
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp cinnamon
3 green bell peppers, diced
2 small cans diced green chilies (I have two different brands in the pic by chance, use whatever you find)
2 14.5oz cans no salt added diced tomatoes, including the juice
2 15oz cans of pumpkin puree
2 15oz cans of kidney beans, rinsed and drained
salt and pepper

Heat the oil to a large heavy stockpot over medium heat and saute the onions until they are browned. Add the garlic and cook for one minute. Add the ground turkey, Worcestershire sauce and cumin to the pot and cook turkey through until it's no longer pink. Once the turkey is done, add all remaining ingredients to the pot, including the juice from the tomatoes. Add two cans worth of water to the chili and mix thoroughly. Bring to a boil, reduce heat and simmer for at least an hour. Add salt and pepper to taste.

Notes: I use the no salt added tomatoes (and beans when I can find them) to counter the salt in the Worcestershire sauce. You can use what you prefer. You can also add any veggies you'd like and substitute different meat (or leave it out) and beans. You can also add cayenne pepper, chipotle pepper or hot sauce to make it spicier or reduce the green chilies if it's too much.

I still suggest cooking the onion, turkey and garlic in a skillet first, adding the Worcestershire sauce and cumin just before the turkey is cooked through. Then transfer the mixture to your crockpot and add all the other ingredients. I'd probably cut the water in half, since none of it will cook off like it will on the stove top. Cook on low 6-8 hours or high 4-5 hours. Season with salt and pepper to taste at the end.

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