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.

Sloppy Janes

I cannot recall the last time I had a Sloppy Joe.  But this weekend I had a mean craving for one (update: I'm an omnivore again).  I decided to look for a veggie-filled, somewhat lighter version of this comfort food classic and found a recipe by Ellie Krieger.  I made a few changes to the recipe to make it even lighter and by the time I was done this sandwich was not really a "manwich" sloppy joe.  So, I'm deeming this creation the Sloppy Jane. (cute, I know.)


Here's the recipe.  Originally adapted from Ellie Krieger (original found here)

Ingredients

• 1 pound lean ground turkey
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced (remove seeds)
• 1 red/green pepper, diced
• 1 cup mushrooms, diced
• 1 can small red beans, preferably low sodium drained and rinsed
• 1 small can no-salt-added tomato sauce
• 2 tablespoons tomato paste
• 1 small can or 1 cup Spicy V8 juice
• 2 tablespoons BBQ sauce (whatever you have on hand) 
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon Sriacha (or hot sauce)
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• Freshly ground black pepper
• 8 whole-wheat burger buns

Directions

 

 

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks.

Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. 

Stir in the rest of the ingredients, reduce heat to low, and simmer for 10 minutes more until you get your desired consistency. 

Place a half-cup scoop of the mixture onto each bun and serve.

This recipe makes 8 servings so I froze half for later.

Turkey Burgers

Turkey Burger

Lately, it has been downright balmy in Minneapolis and I might have Spring Fever.  I was digging through some old recipes and came across this gem for our (my mom and me) homemade turkey burgers.  I no longer eat meat but these used to be one of my Summer time staples.



1 1/3 pounds ground turkey breast (or one package)

2 cloves garlic, finely chopped 

1 large shallot or 1/4 red onion, finely chopped 

2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 

3 tablespoons chopped fresh cilantro leaves

1/2 small bell pepper, green, red or yellow, seeded and finely chopped 

1 jalapeno pepper, seeded and finely chopped (you can leave in the seeds if you like it REALLY hot)

2 teaspoons ground cumin 

1 teaspoons cayenne hot sauce, several drops or Sriacha or whatever you have on hand

2 teaspoons grill seasoning blend (we use Penzey’s because we are obsessed with that store)

Olive oil, for drizzling 



To assemble:
Combine turkey meat, garlic, shallot or onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. 
Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with olive oil to coat.  


If you make an thumb size indentation in the middle of the patty it helps grill evenly.  Grill over medium high heat for 5 to 6 minutes on each side.

I like to top with pepperjack or goat cheese, lettuce, tomato, and sometimes aioli.  Typically, my Dad will add too much hot sauce to his turkey burger and then we all get to watch him sweat through this meal.  It is a really special family time...