chili · dinner · freezer friendly · gluten free · recipes

turkey pumpkin chili

1 lb ground turkey  •  extra virgin oil olive  •  1-15oz can tomato sauce
1-15oz can tomatoes, diced  •  1-15oz can pumpkin
1-15 oz can kidney beans  •  1/2 an onion, minced
2 cloves garlic, minced  •  1 C water, warmed
1 T salt  •  dash of ground nutmeg  •  white pepper to taste
1/2 C sharp cheddar cheese (garnish)  •  1/2 C sour cream (garnish)
2 T parsley flakes, dried or fresh (garnish)


Just in case I haven’t said it before, I LOVE fall! This morning as I watched the news, the meteorologist announced that the first day of fall is this coming Saturday, the 22nd at 8:24 am. While that may be a little more information that we need to know, it’s obvious fall is coming when the leaves begin to change, the pumpkin patches and corn mazes are open and the non-foods isle at the local grocery store is full of candy and Halloween costumes. It is also obvious it is fall when I begin to blog about all the yummy seasonal foods there are to eat! I begin my fall food frenzy with this super easy and oh so tasty Turkey Pumpkin Chili recipe. Did I mention this recipe is super easy? Most of it is strait out of a can, but it won’t taste like it. The blend of the tomato and pumpkin compliments the ground turkey perfectly, giving the dish a hint of pumpkin without being overpowering. Garnish with sour cream, sharp cheddar and parsley and this is a dish the entire family will love.

Prep: In a large stock pot brown ground turkey, drain and set aside. Saute the onions and garlic in the extra virgin olive oil until tender. Add in the ground turkey, the cans of tomatoes, pumpkin, beans, the warm water and seasonings. Bring to boil while stirring occasionally. Once boiling, lower heat to medium low and allow to simmer, covered, for about an hour or so. You can also make this in your crock pot, you just need to add an extra can of tomato sauce and some more water. Cook it in the crock pot on low for 4 hours. Garnish with sour cream, sharp cheddar cheese and parsley before serving. Enjoy!

Serves 6

notes: You can use an assortment of beans in this recipe, kidney beans, red beans, white beans, pinto beans, they will all work. If you enjoy spice add a dash of red chili flakes to garnish. I serve this chili with a sweet blue corn corn bread and a cinnamon honey butter.

… Happy Fall.

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