Turkey Pumpkin Chili
January in Minnesota is an unrelenting onslaught of cold. The high yesterday wasn’t even above zero, and today is a balmy 1 degree. Don’t worry though, forecasts for next Sunday show that it might get above freezing! We are resilient people in this state, and know when it’s best to just stay inside.
In an attempt to try and stay warm (and to stick with the healthy New Years recipes), I made some comforting turkey pumpkin chili. Before you turn your nose up and scoff, “Pumpkin? In chili?!”, I really think you should hear me out.
The pumpkin puree adds a depth of flavor, and a slight nuttiness to the chili. The pumpkin itself isn’t prominent; and just look at it, you can’t even tell it’s in there!
The chili starts with a typical cast of characters: onion, peppers (both bell and jalapeno) and some garlic. The vegetables are diced and sauteed together until they begin to soften.
Look at those bright colors, that is a beautiful sight! Once the vegetables are tender, it’s time to add ground turkey. Continue cooking until the turkey is browned.
It is now pumpkin time! One can of pumpkin puree is added to the chili, along with a can of diced tomatoes, chili powder, and cumin. Add a cup of water and bring the mixture to a boil.
Once it comes to a boil, add a can of drained and rinsed kidney beans. Reduce heat to low and simmer the chili for at least 30 minutes (longer is better).
This chili is delicious on its own, or you can top it with sour cream, cheese, or diced avocados. Anyway you have it, it’ll warm your soul and help you get through the frigid winter days!