Turkey Pumpkin Chili

 

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!

(10 votes, average: 4.30 out of 5)
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Turkey Pumpkin Chili

Ingredients

  • 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

Instructions

  1. Heat oil in a large pot over medium high heat.
  2. 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.
  3. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Yield: 6

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Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes. So much so, that after recently moving to San Francisco, she has decided to dedicate the entire year of 2011 to eating only local foods and blogging about it on www.theeatlocalexperiment.com.

Melissa Lieser
Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes.

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