October 11, 2011

Pumpkin Chili?!

OK my friend over at Heather Bakes made this and posted the recipe on her blog! It is now officially on my grocery list for next week. How good does this sound!? YUMMY! That is her actual picture too! Great cook I tell ya!

Pumpkin Turkey Chili

Makes 6 servings. Adapted from Serious Eats via Erin's Food Files.


1 tablespoon vegetable oil

1 cup chopped onion

1/2 red bell pepper, chopped

1 medium sweet potato, cut into 1/2 inch cubes

1 cup cherry tomatoes, halved

1 large clove garlic, minced

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can red kidney beans

2 cups (1 14.5 ounce can) pumpkin puree

1 cup chicken or vegetable broth

1 1/2 tablespoons chili powder

1/2 tablespoon cumin

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cayenne pepper to taste (at least 3 good shakes)

1/4 cup fresh cilantro, chopped (optional)

1/2 cup shredded Fontina or cheddar cheese (optional)


Heat oil in a large skillet or Dutch oven over medium-high heat.
Saute the onion, bell pepper, sweet potato, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Add cherry tomatoes and stir until just softened, 2-3 minutes. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, and cayenne.
Reduce heat and simmer at least 20 minutes. You can add more broth if necessary for a thinner, more stew-like consistency. Stir in fresh cilantro and serve topped with cheese and/or sour cream.

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