Alright, here we go. Highs in the 50s and chilly nights. A head cold. I cannot leave my house in the morning without a jacket (or else I’ll freeze during marching band rehearsal). Summer is over…
…but on the bright side, it’s time once again for soup, stews & chili. Yum.
Oh, and football on Sundays :) I love my Cleveland Browns, but that’s a post for another day…
I came across this recipe over at In Her Chucks. It’s a great blog – I really enjoy reading it (hint: check it out!). This dish is a great meal for a chili fall evening; I especially am glad that it uses bell peppers. That is one thing I have a lot of right now…green bell peppers! Which, truthfully, I’m not a fan of on their own. But, I will eat them in chili. I promise.
And yes, it involves using pumpkin in another way other than bakery, pie, and lattes ;-)
Turkey Pumpkin Chili – adapted from In Her Chucks
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 bell peppers (of your choice), chopped
- 1 jalapeño pepper, chopped
- 2 cloves of garlic, chopped fine
- 1 lb ground turkey
- 1 can (14.5 oz) diced tomatoes
- about 1 lb of pumpkin or squash; pureed or smooshed up pretty well
- 1 cup water
- 1 tbsp chili powder
- 1 tsp cumin
- salt & pepper, to taste
- 1 can red kidney beans, rinsed & drained
- Heat the oil in a large pot over medium-high heat. Add the aromatics and peppers, stirring often until they are cooked.
- Add the turkey & cook until brown.
- Add the tomatoes, pumpkin/squash, water, and spices. Bring to a boil
- Reduce heat to low and add the kidney beans. Cover & simmer for about 30 minutes, stirring occasionally.
- Serve like any other chili – in our house, that means with crackers, cheddar cheese, raw onion or scallions, and spaghetti!
If you don’t have canned or fresh pumpkin laying around, you can use a winter squash or maybe even butternut squash. I though this would be a good way, though, to use pumpkin that may have arrived in your CSA, or that you simply see at the store next time you go grocery shopping. It’s not too hard to make your own pumpkin puree, so I’ve found! I’ll be using this technique to attack the winter squash & pumpkins that are looking decorative in my dining room since I’m out of pantry space.
Happy Fall, everyone! :)