Pumpkin Chili

Warm up with...

 Pumpkin Chili

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I recently was introduced to pumpkin chili from a friend, who is a phenomenal cook and baker. My husband had said he hated any recipes with pumpkin. With that statement, I instantly became challenged to find at least one recipe he would tolerate pumpkin. So, why not pumpkin chili to ease him into the idea??  Now I'm no pumpkin fein like many people around this time of year; but I do love roasted pumpkin seeds and can appreciate the occasional pumpkin bread or soup/chili. And this chili has a delicious, creamy flavor that will have you coming back for seconds.

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I found two recipes from whole foods & taste of home. So, I decided to take a little from each to make my very own pumpkin chili... 

What You’ll Need :

1 lb ground turkey meat

1 onion, chopped

3 garlic cloves, minced

1 jalapeno, chopped

1 red/yellow bell pepper, chopped

2 cans black beans, rinsed & drained

1 can of white kidney/cannellini beans

1 15 oz. can pumpkin puree

1 14.5 oz diced tomatoes w/ liquid

1 can rotel with green chilies

1-2 cup water/chicken stock

1 1/2 tsp dried oregano

1 tbsp chili powder

2 tsp cumin

cayenne pepper to taste

salt and pepper to taste

1. Sautee chopped onion and garlic in olive oil in a dutch oven or big pot. Add ground turkey. While the turkey is cooking, chop and add bell pepper, jalapeno and spices. 

2. Add water, tomatoes, pumpkin and let cook until comes to a boil. Then add beans and let simmer on low heat for 20-30 minutes. 

3. Serve with shredded cheddar cheese and cheesy-jalapeno cornbread. 

***I have also made this by throwing all the ingredients in a crock pot for 8 hours on low heat. It was delicious! (Still cook the ground turkey first before adding it to the crock pot.) 

not only... did Aj love this chili, but 4 days later we made pumpkin-choc chip pancakes at 11 at night... His idea!!! Recipe soon to follow...

Happy  Fall