chippie
Well-known member
This is really very good. My daughter made it the other day and the whole family chowed down. She made it with turkey, but I suppose that you could substitute another meat, say like beaver or even beef.
We had cornbread with it.
Pumpkin Chili
2 tablespoons vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalapenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn (she used a whole can of corn)
2 cups (1 14.5 ounce can) pumpkin puree (she used canned pumpkin)
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
For serving:
fresh cilantro
shredded Cheddar cheese
sour cream
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 10 minutes.
When done, transfer mixture to a slow cooker.
In the same skillet over medium high heat, add 1 tablespoon oil. When oil starts to shimmer,
crumble in ground turkey, and brown, about 10 minutes. When done, transfer mixture into slow
cooker.
Add the tomatoes, beans, pumpkin, and corn. Season with chili powder, cumin, pepper, salt, and
cayenne.
Cover slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
To serve, garnish with chopped fresh cilantro, shredded cheese and sour cream, all to your tastes.
We had cornbread with it.
Pumpkin Chili
2 tablespoons vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalapenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn (she used a whole can of corn)
2 cups (1 14.5 ounce can) pumpkin puree (she used canned pumpkin)
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
For serving:
fresh cilantro
shredded Cheddar cheese
sour cream
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 10 minutes.
When done, transfer mixture to a slow cooker.
In the same skillet over medium high heat, add 1 tablespoon oil. When oil starts to shimmer,
crumble in ground turkey, and brown, about 10 minutes. When done, transfer mixture into slow
cooker.
Add the tomatoes, beans, pumpkin, and corn. Season with chili powder, cumin, pepper, salt, and
cayenne.
Cover slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
To serve, garnish with chopped fresh cilantro, shredded cheese and sour cream, all to your tastes.
