Turkey pumpkin chili recipe
I know that, to some people at least, the idea of adding pumpkin to chili might seem like yet another perfectly good food being ruined by pumpkin for no good reason other than the lights went up for the holidays. And to those people I say, OMG, have you tried these pumpkin-spiced English muffins? They’re amazing!
No, seriously though, while I do admire the adventurous spirit that must go into brewing a harvest pumpkin ale or those pumpkin spice English muffins, I don’t know that I need — or will ever need — pumpkin fettuccine or pumpkin pie vodka. Maybe one day I’ll have a pumpkin pickle, the heavens will part, celestial music will play and I’ll be preaching the pumpkin mashed potatoes gospel on the street corner. I don’t think so, but only the Great Pumpkin knows for sure.
For now, I’ll count myself among the pumpkin moderate. Pumpkin isn’t a blight on the world, like some would have you believe, and it’s actually pretty good in things other than dessert once in awhile but you should probably think really hard before you spread it on a pizza.
So what about this turkey pumpkin chili, then? In something like this chili, the pumpkin may actually a little hard to taste for most people. It’s there, but it only adds a slight nutty sweetness that smooths out the spicy flavors while also instilling the dish with an unexpected depth. Pumpkin also lends this quick and easy meal a health boost too, adding considerable amounts of fiber, iron, beta-carotene (antioxidant) and enough vitamin A for a week.
Image: ForkingSpoon
Turkey pumpkin chili recipe
Pumpkin purée makes this tasty turkey pumpkin chili recipe even more delicious and healthy. Served up in a pumpkin bowl for some seasonal flair.
Ingredients
Instructions
Cook the onions, garlic and turkey
In a large heavy-bottomed pot over medium heat, cook the onion and garlic in the vegetable oil for 7 minutes until the onions become tender and aromatic. Add in the poblano, jalapeños and turkey. Stirring occasionally, cook until the turkey is browned and the peppers are completely cooked through (about 10-12 minutes).
Finish cooking the chili
In a small dish, mix the chili powder, cumin, oregano, salt, pepper and cinnamon until the spices are completely combined and cook for 2 to 3 minutes. Stir in the water, pumpkin puree, diced tomatoes and pinto beans. Bring the chili to a boil, reduce the heat and let simmer for 30 minutes. Garnish with cheddar cheese and sour cream.
Notes
This colorful warning from Thug Kitchen's very own Pumpkin Chili recipe may be crass but you'll be crystal clear on which can of pumpkin to buy in the grocery store: "If you try to make this chili with pumpkin pie filling, don't complain about how f*cked up it tastes. You did that dumb sh*t yourself." If you like your vegan angry and rated-R, hit up the Thug Kitchen website for or cookbook for some of their creative and delicious dishes.
Ingredients
Directions
Cook the onions, garlic and turkey
In a large heavy-bottomed pot over medium heat, cook the onion and garlic in the vegetable oil for 7 minutes until the onions become tender and aromatic. Add in the poblano, jalapeños and turkey. Stirring occasionally, cook until the turkey is browned and the peppers are completely cooked through (about 10-12 minutes).
Finish cooking the chili
In a small dish, mix the chili powder, cumin, oregano, salt, pepper and cinnamon until the spices are completely combined and cook for 2 to 3 minutes. Stir in the water, pumpkin puree, diced tomatoes and pinto beans. Bring the chili to a boil, reduce the heat and let simmer for 30 minutes. Garnish with cheddar cheese and sour cream.
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