Sunday, October 18, 2009

Turkey Bean Pumpkin Chili

Posted by Erin Wilburn / 18 comments » / csa, pumpkin, soups/stews/chili, turkey

The problem with Facebook is, you let everybody know your business. And most of the time, I am fully aware of this, so I don’t post anything I don’t want my 392 “friends” to know. But, today, it put a little pressure on me. Here was the status update that got me “…homemade bread, pumpkin muffins, chili (with PUMPKIN secret ingredient), and cornbread… it’s been a pretty productive day!” That got one of my friends interested, and she INSISTED I publish the chili recipe TODAY! TODAY!?! Doesn’t she know I’m like a week or two behind on all my posts?!? So… I had to work in WARP speed to get the photo taken, edited, and then get this written. It’s all for you Kristen!

Now, to tell you about this chili. It was SUPER delicious! While I usually use beer as a secret ingredient in my chili, I understand not everyone wants to do that. This is an awesome, very healthy twist on chili. And don’t worry, the pumpkin flavor is very subtle. In fact, The Boy (who is wary of all pumpkin goods) did not even notice it was there! He thought the chili was very good, good enough to eat two helpings of it. I could taste the pumpkin, but then again I knew it was there, and I have a more sensitive palate to the most wonderful ingredient in the universe. Pumpkin is not just good in baked goods people! If you’re looking for a way to add extra nutritional kick to your chili, or just ready to try something new, this is a route I highly recommend!

If you’re still not convinced, go here and read some of the health benefits of pumpkin!

Print

Turkey Bean Pumpkin Chili

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes (one of mine was fire-roasted)
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
2 cups (1 14.5 ounce can) pumpkin puree
1 8oz can tomato juice
1 12oz dark beer (such as Star Hill Pumpkin Porter, Yazoo Dos Perros, or Negra Modello, and if you don't want to add beer, just add more tomato juice)
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
cayenne pepper to taste
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
fresh cilantro
shredded Cheddar cheese (optional)
sour cream (optional)

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat.

Saute the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, pumpkin, beer, and juice. Season with chili powder, cumin, pepper, salt, and cayenne.

Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro (again, not in my house!). If preferred, serve topped with Cheddar cheese and sour cream, and a hearty slice of Beer Bread.

adapted from Serious Eats.