There are few things that scream fall more than a big pot of chili bubbling away on the stove top. The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug. Work is busy and I find myself getting home much later than I am used to. It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.
The ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard. If you don't have a specific item, oh well, substitute it with something you do have! This is not a recipe to go buy one dried herb because it's not in your collection. However, don't skip the cumin, cumin is the best!
Anything you can eat and enjoy for a week is a winner in my book. I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili. The ground turkey gives meatiness and satisfaction in every bite. If I didn't tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy. There is a little spice from the chilies and pepper, which is how I like it. This chili is on the mild side, so dial up the spice to fit your taste. If I can enjoy the chili for a week straight, I'm sure you'll enjoy it too!
One Year Ago - Pumpkintini
Turkey Pumpkin Chili Adapted from Brooklyn Farm Girl Yield - 6-9 servings
2 tablespoons olive oil 1 yellow onion 1 red pepper 1 green pepper 3 cloves garlic generous pinch of salt generous amount of fresh cracked black pepper 2 teaspoons dried oregano 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried thyme 1 teaspoon dried basil 1 pound ground turkey 1 (14 ounce) can black beans, low sodium 1 (14 ounce) can kidney beans, low sodium 1 (15 ounce) can pumpkin puree 1 (14 ounce) can diced tomatoes, low sodium 1 (14 ounce) can tomato sauce 1 (15 ounce) can chicken broth 1 (10 ounce) box of frozen corn 1 (4 ounce) can diced green chiles
- In a large pot heat the olive oil on medium heat.
- Chop the onion into a rough dice, add to the pot. Repeat with the peppers.
- Stir and cook until the vegetables are soft and the onion is lightly caramelized.
- Finely chop the garlic and add to the pot.
- Add a generous amount of salt, several pinches. Vegetables need salt and the seasoning should be added in the beginning. Also add a generous amount of pepper. Add the oregano, chili powder, cumin, basil, and thyme. Stir into the vegetables and allow the spices & herbs to toast slightly. Honesty you can add whatever combination you prefer, if you like spice, add more!
- Add in the ground turkey and stir and cook until the meat is cooked through.
- Get your can opener ready! Drain and rinse both cans of beans before adding to the pot. Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.
- Mix everything together and turn the flame to low. Allow the chili to cook for at least an hour, I cooked mine for about 2 hours. Stir occasionally.
- Serve with cheese, tortilla, or whatever your heart desires!