Monday, October 25, 2010

Chili made with Pumpkin

Update for picture:

Okay, so I don't have a picture for this post (I'll try to get one up ASAP) but I really wanted to post this recipe.  I don't really measure or follow any exact recipe when it comes to making chili, I kind of wing it.  I'm going to outline my process below -- the end result was sooooooooo yummy!  It went quite nicely with a batch of beer bread made with a pumpkin beer (courtesy of my hubby).  

1 Tbs. olive oil
1 small onion, chopped
1/2 green pepper, chopped
2-3 garlic cloves, minced or chopped
1 lb. ground turkey
1 small can diced tomatoes (with liquid)
1 small can diced tomatoes with green chilies (with liquid)
1 small can tomato sauce
2 c. pumpkin puree
small pinch of cinnamon
1 can red kidney beans (rinsed & drained)
1 can white kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
chili/taco seasoning as desired (I used Emeril's Bayou seasoning, plus some taco seasoning)

In a large pot, heat oil.  Throw in onions, peppers and garlic.  Saute until slightly transparent (this is my favorite part -- I love how this smells!!).  Add in ground turkey and cook until no longer pink.  Add in the rest of the ingredients, stirring.  Make adjustments as needed.  Once everything is all mixed together, cook until it starts to bubble, stirring occasionally.  Lower heat and simmer for at least 30 minutes (the longer it simmers, the better it is!  I let mine cook for about an hour while my beer bread was baking).

We serve ours with corn chips and shredded cheese on top.  It is a great meal for a cold and rainy night.  Also, if you leave the ground turkey out, it makes a great vegetarian dish.


  1. Sounds like a delicious chili! It certainly is soup weather isn't it? :)

  2. It really is, Megan! I love letting soup or chili simmer on the stove all day. Now I need to find a good chowder to try! :)