Fall means sweaters, boots, and...pumpkin chili?

Turkey Pumpkin Chili

Pumpkin is usually reserved for baked goods and desserts during this season, but adds a nice hint of flavor to a classic chili. Get ready for leftovers!

Time required: 25 mins active, 20 mins passive

Special equipment: skillet, large pot

1 lb ground turkey

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, minced

1 cup pumpkin puree

1 cup canned tomatoes

1 cup low-sodium vegetable stock or water

1 15 oz. can black beans

1 tbsp cumin powder

2 tbsp chili powder

 salt and pepper

Add the onion and oil to a skillet on medium high heat. Cook for 3-4 minutes, then add garlic and cook for another minute. Add the ground turkey, breaking up the pieces and stirring occasionally until all pink is gone. Season to taste with the salt and pepper (sometimes I even throw in a dash of poultry seasoning).

Add turkey, pumpkin, canned tomatoes, vegetable stock (or water), cumin, chili powder, and black beans to the large pot. Stir well. Season to taste with salt and pepper. Bring to boil and stir well again. Reduce heat and simmer for 20 minutes.

Welcome to my foodie world.

Hello all!

This past school year at Cal Poly I learned to cook for myself by trial-and-error. I had some pretty bizarre dinners (a half-baked homemade taco-inspired pizza comes to mind) but there were also some pretty tasty successes that I want to share with you, my hopefully non-imaginary readers. Even as I flipped through magazines like Bon Appetit and Cooking Light, not many recipes seemed feasible for college students. So, my vision: delicious recipes that require little skill, no obscure ingredients or pieces of equipment, and take into account how long it actually takes to make the food. I plan on posting every Sunday, so keep an eye out!

So let's get started with the first recipe!

Mexican Quinoa and Turkey Stuffed Peppers

Small but filling!

Time required: 30 mins active, 30 mins passive

Equipment needed: loaf pan, large skillet, 1.5 quart pot

Ingredients

¾ cup quinoa

4 bell peppers (short and squatty ones work best)

1 pound ground turkey

½ cup onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

½ cup salsa/pico de gallo

Salt

Pepper

½ cup lite Mexican cheese blend

Preheat oven to 325 degrees.

Rinse quinoa, place in pot with 1.5 cups water. Bring to boil, add a pinch of salt, then reduce heat and let simmer until all liquid is absorbed (about 15-20 minutes).

While the quinoa is simmering, prepare the peppers by slicing off the tops and removing the seeds and innards.

Add the onion and oil to a skillet on medium high heat. Cook for 3-4 minutes, then add garlic and cook for another minute. Add the ground turkey, breaking up the pieces and stirring occasionally. Once all the pink is gone from the turkey, add the salsa/pico de gallo. Season to taste with the salt and pepper.

Arrange the hollow peppers upright in a pan (usually a loaf pan works). Fill with the turkey quinoa mixture and bake for 25 minutes. Add the Mexican cheese to the top of each pepper and bake for about 5 more minutes or until the cheese has melted.

Ta-da!