Chili is not the prettiest food but it was very tasty and a great warm meal for Fall that also goes a long way. This recipe was adapted from Trader Joe's
Turkey Chili with Pumpkin recipe. The original recipe calls for 2 cans of Pumpkin but I had some fresh pumpkin at home that I wanted to incorporate it into the recipe so I used only 1 can of pumpkin.
Ingredients:
1 Tbsp Olive Oil
1/2 White Onion, diced
2 cloves Garlic, minced
1.5 lbs Ground Turkey
1 can Diced & No Salt Added Tomatoes
2 cans 100% pure Pumpkin or
4-5 cups cubed fresh Pumpkin
1 can Kidney Beans, drained
1/2 can Whole Kernel Corn, drained
1 Orange Bell Pepper, diced
Ground Black Pepper (to taste)
Cayenne Pepper (to taste)
Optional Toppings:
Sour Cream
Shredded Cheddar Cheese
What To Do:
If you are using fresh pumpkin, preheat oven to 400 degrees F and bake the cubed pumpkin on a greased baking sheet for 25 minutes. Heat olive oil in a skillet and saute diced bell pepper and onion for 5 minutes over medium heat. Add in garlic and cook for only 1-2 minutes before adding the ground turkey. Cook turkey mixture until browned, approximately 8 minutes.
Transfer turkey mixture to a large pot and stir in pumpkin, kidney beans, corn, diced tomatoes along with black pepper and cayenne to taste. Bring to a boil and then reduce heat. I added 1/2 cup water since the consistency seemed thick. Cook for 20 minutes on low stirring occasionally.
Garnish with toppings of your choice. I used light sour cream.
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