Sunday, October 9, 2011

Recipe: Turkey Pumpkin Chili

I love this recipe.  It's a nice change from your regular chili.  The pumpkin gives it a subtle sweetness and a nice, creamy texture.  The beans are optional.  I throw them in because they bulk up the recipe and make it last for two meals. 

  • 1 cup chopped onion
  • 1 Tablespoon Vegetable oil
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups pumpkin puree
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 dash salt
  • 14.5 oz. can beans (kidney, black, or your choice - optional)
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup sour cream

  • Directions

    1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes, pumpkin, and optional beans. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

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