Pumpkin Chili

I'm always up for trying a new chili recipe.  My mom has perfected a red chili with beef and a white chili with chicken.  I have also tried a vegan sweet potato chili which was well received by herbivores and carnivores alike.  So, when it turned to Fall in Minneapolis and I was looking for some quick weekday meals I decided to give this pumpkin chili a try.

I originally pulled the recipe from Whole Foods but made some of my own modifications.  Their recipe was pretty bland.  So, below you will see my recipe for a chili that I believe has more depth and flavor.  However, as with all chilis, you need to taste and revise as you go.  This makes a good size pot and will freeze well if you want to keep half and freeze half for later in the season.

Ingredients:  Adapted from Whole Foods

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, cored, seeded and chopped
• 1 jalapeño, seeded and finely chopped  (add a 2nd if you want this really spicy)
• 2 cloves garlic, finely chopped
• 1 pound ground turkey  (I used 93/7 lean meat but use whatever you like)
• 1 can diced tomatoes, with their liquid  OR about 2 cups of fresh tomatoes, chopped
• 1 can pumpkin purée (make sure this is PUREE and not pumpkin pie filling)
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cocoa powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Ground black pepper, to taste (about 1/2 teaspoon)
• 1 can kidney beans, rinsed and drained ( You can also try black beans)

Method: 

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, all the spices and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more or until you reach your desired thickness.   

Note: this would work in a slow cooker as well.  Just brown the turkey, add all the ingredients and let it cook on low all day long.