One Pot Turkey Pumpkin Chili

23 Oct

Full disclosure…

If you hate pumpkins, or are annoyed by the pumpkin thing, or if pumpkin offends you in any way, you should probably not read my blog for the next few weeks.

Pumpkin related products thrill me. Even the simplest of goods can make me squeal when pumpkin-ized. Candles? Cream Cheese? Butter? Yogurt? Oats? Ice cream?? Vodka??? (Ok, so I’ve made better decisions.) Mini trees for the home?!!

{source– I would show you my own, but technical difficulties over here.)

It’s all happening. I love it all – not just because I genuinely adore the flavor of pumpkin and its affiliated natural products (I stress natural here – because knockoff pumpkin tastes like bubblegum and cinnamon got in a slapping fight.) I also worship pumpkin like it’s going out of style because, to me, it encapsulates that warm, festive fall feeling that makes you want to reach for a blanket, watch some football and slow down a little.

I realize not everyone consumes this crop as though they are trying to turn their insides orange. In fact, I tested out a dish this weekend that will have your pumpkin enthusiasts and those who turn their nose up at the idea of pumpkin coming within 6 feet of their chili (read: JC) sitting down happily at the same pumpkin-adorned table.

Try it. The pumpkin flavor is subtle, and just makes for a creamier, more velvety chili base.

{Barely adapted from this recipe – makes 4 hearty servings}

1 medium yellow onion, diced
1 green pepper, chopped
2 jalapenos, finely chopped
1 LB ground turkey
1 15 oz. can Organic pumpkin puree
1 14.5 oz can no salt added diced tomatoes, in their liquid
1 C. water
1 TBSP cumin
1 TBSP natural taco seasoning
a few hearty shakes cayenne pepper
ground black pepper, to taste
1 15 oz can kidney beans
a few slices fresh goat cheese

Heat EVOO in a large pot over medium high heat. Add onion, peppers and jalapenos, cooking until fragrant, stirring often, 5 minutes. Add turkey to pot and cook until turkey is browned.

Add tomatoes, pumpkin, water and spices, bringing mix to a boil. Reduce heat to medium low and add beans. Cover & simmer for 30 minutes.

Top with goat cheese (other toppings: shredded mozzarella, greek yogurt, sour cream, or if you’re JC, crunched up tortilla chips!)

A delicious one, and a one pot dinner makes for a speedy clean up – leaving you more time to watch football!

Or whatever you are into.

How do you feel about pumpkin – love it or leave it?


2 Responses to “One Pot Turkey Pumpkin Chili”

  1. Susan October 23, 2012 at 8:21 am #

    I’m loving my homemade pumpkin spice lattes. Since it only requires 2T of canned pumpkin to make two lattes I opened a can of pumpkin and froze many snack sized ziploc bags of 2T each. When you heat the milk for the latte you just pop in one frozen pumpkin popsicle.

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