I’ve already made 2 pumpkin soups, but I couldn’t say no to the Pumpkin Turkey Chili recipe posted on Serious Eats a few weeks ago. To me, it sounds like a bowl of fall. I can’t count the number of times I’ve thought to myself “I should just do a blog about soup, I love it that much.” But I won’t, because I love other things too. Just not as much.
Anyway, this chili was exactly what I hoped it would be. As the original recipe notes, it’s “healthy and delicious”: vegetables, beans, spices and lean ground turkey. The pumpkin flavor doesn’t overwhelm, but provides a nice base for the dish. I added some additional vegetables to the Serious Eats recipe and adjusted the seasonings to my taste. This time around, I left the chili pretty mild. Clearly, you should go for as much or as little spice as you want.
Pumpkin Turkey Chili
adapted from Serious Eats, serves about 6
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
1 4oz can chopped green chilies
1 garlic clove, minced
1 pound ground turkey
1 14.5 oz can kidney beans (and liquid)
1 14.5 oz can diced tomatoes
1 14.5 oz can pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
1. Over medium-high heat, heat the oil in a large sauce pot. Saute the onion, green pepper, celery, carrot, chilies and garlic for about 10 minutes, or until tender.
2. Add the ground turkey and brown, about 10 minutes.
3. Add the canned tomatoes, kidney beans (with the canning liquid) and pumpkin puree. Add chili powder (and/or other seasonings, to taste). Stir.
4. Reduce the heat and simmer for at least 20 minutes. Serve with cheddar cheese or sour cream and a side of corn bread.