Original post November 4, 2011
Wow… lots of requests for this recipe! I wasn’t quite sure how this would turn out since…
1. I am not a “real” chili eater. I don’t like beans and my versions of chili are really ground beef with tomato sauce and spices.
2. I wasn’t quite sure what pumpkin puree would do to it!
But, I was pleasantly surprised. It tasted great! This was my first experience using ground turkey as well, so this was a little ambitious for me in all regards! Sean wrinkled his nose when I described the recipe so I had planned on making it and freezing it into single portions for myself for lunches this fall/winter. However, when he walked in and smelled it he decided he would give it a try!
Pumpkin Turkey Chili
1 TBSP vegetable oil
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped yellow pepper
1 clove garlic, minced
1 lb ground turkey
1 can (14.5 oz) diced tomatoes
2 cups pumpkin puree
1.5 TBSP Chili powder
1/2 tsp ground black pepper
Heat the oil in a large, nonstick skillet over medium heat. Add onion, peppers, and garlic and saute until tender. Stir in turkey and cooked until evenly browned (I drained the excess liquid/grease, but I am not sure if it needed to be done or not). Add meat mixture to crock pot. Mix in tomatoes and pumpkin. Season with chili powder, salt, and pepper. Cover, set on low for 4-5 hours. Serve with cheddar cheese and sour cream if desired.
Some notes… I did not use the peppers. I also added 1/2 cup water to the mixture to get it a little saucier than it looked like it was going to be. Also, my love of garlic has been well-documented throughout the posts on this blog so I used 3 cloves instead of 1 🙂