Now that winter is upon us, I am enjoying making and eating comfort foods. This chili works perfectly on a rainy, cool evening. It freezes well, so make a double batch and tuck away a meal for one of those crazy nights when you don’t have time to cook.
Now that the weather has turned cooler and it gets dark at 5 p.m., I can’t get enough comfort food. You know the food that smells (and warms) up the whole house? While this recipe doesn’t cook for hours and hours like a lot of the other dishes that have come out of my kitchen lately, it definitely fills your house with the most delicious aroma. This is a perfect dish to eat on the days after Thanksgiving, if you’re not to full!
2 Tbsp extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 Tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
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, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.