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.
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