Thursday, November 03, 2011

Pumpkin Turkey Chili

Pumpkin and turkey are both staple ingredients this time of year.  But rather than waiting until the end of November and roasting a bird and baking a pie separately, why not combine the two in this yummy and simple chili?  The pumpkin adds a complexity of flavor both earthy and sweet. 

Now this recipe is not going to replace my traditional recipe, but I'm definitely glad to add it to my repertoire.

Pumpkin Turkey Chili
Makes 5-6 servings.

1 tablespoon olive oil
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
1 pound ground turkey
1 can (14 1/2 ounces) diced tomatoes
1 can pumpkin puree
3 tablespoons chili powder
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1 teaspoon kosher salt

Heat the oil in a large skillet over medium heat and saut√© the onion, bell peppers, and garlic until tender.  Stir in the ground turkey and cook until evenly browned.  Mix in tomatoes and pumpkin. Season with remaining ingredients.  Cover and set on low and cook for 4 to 5 hours.

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