You will love this Pumpkin – Turkey Chili. When the weather starts to change, the leaves start to turn and we’re going to high school football games, chili is one of the first foods that comes to mind. As I get excited for the cooler weather, the colors of the leaves changing, I get excited about chili, and one of my favorite new recipes is this pumpkin chili.
Chili goes hand-in-hand with football, hot dogs and approaching elections series season. Our church traditionally on election Eve of every year has a chili cook-off where the attendees of the potluck vote again an election night on their favorite chili.
As a young child, my mother and father were always taking our family to potlucks. Most of the potlucks we attended revolved around our local church, and as a child I loved all the preparation excitement see new people and tasty new flavors.
I don’t ever remember my mother making chili so I don’t have a traditional family chili, however, when Jim and I were first married I experimented with several Chili’s and always found them a little too complicated or time-consuming. Finally one day I stumbled across the French’s chili seasoning mix in the grocery store and decided that that might make a quick and easy chili. The chili seasoning mix has been our family favorite from then on. Sautéing onions and peppers first in the pot, adding the rest of the ingredients with the quick seasoning packet makes a rich full-bodied flavor chili in a snap. Traditionally we have used ground beef with our homemade canned tomatoes, however, store bought works just as well. And do not forget lots of kidney beans as they add a richness and fiber.
As we are adding more vegetable into our eating, and less packaged food, my new favorite is the fabulous fall Turkey Pumpkin Chili. At first glance, the title may seem a little odd as the words pumpkin and chili, while they scream fall crisp days, don’t seem to go together.
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But pumpkin chili is a great combination of flavors and filled with a punch of fiber. This dish satisfies your tastes and feels you up The original recipe that I have used called for ground turkey, however, I have also tried making the recipe meatless, and most recently I made it with sweet Italian turkey sausage. I removed the casing from the sausage and browned the sausage. The turkey sausage it gives a wonderfully sweet spicy flavor to this chili. I have also loaded this recipe with an additional portion of onions, green peppers, and beans. This increases the nutrition of this healthful meal.
Turkey Pumpkin Chili
- 2 tablespoons extra-virgin olive oil
- 1 sweet onion, chopped,
- 2 green bell pepper, cored, seeded and chopped
- 2 cloves garlic, finely chopped
- 1 pound turkey sausage or ground turkey
- 3 (14.5-ounce) can diced tomatoes, with their liquid
- 1 (15-ounce) can pumpkin purée
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 2 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium heat and sauté onion, bell pepper, until tender. Remove the turkey casing from the sausage and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil. Reduce heat to medium-low and add beans. Cover and simmer, stirring occasionally, for 30 minutes. You can serve plain or with a dollop of sour cream.
Note you can add more tomatoes, and beans depending on how much chili you wished to have left over.