Turkey Pumpkin Chili - Sweet Potato Chronicles

Turkey Pumpkin Chili

A few weeks ago we woke up on a Sat­ur­day and focused our eyes on a wild storm of snow in the sky. It was com­ing down fast and hard. Like most days that wind-up being sen­sa­tion­ally fun and mem­o­rable, a serendip­i­tous plan came together–we'd go sled­ding with friends and then wind the day down at their home. After home­made hot choco­late, we filled our bel­lies with our friend Doug's turkey chili while our daugh­ters danced around in their dress-up wear. His wife Alexa warned us that it was his "famous" dish, but I wasn't pre­pared for how sat­is­fy­ing the chili would be on the win­try day. (The wine and the hearty, crisp bread helped.) I found myself crav­ing chili a lot. Short of show­ing up at their house unannounced, regularly demand­ing chili, I decided to expand my own repetoire for the dish, and, luck­ily, I found this baby just in time for the season's next big snow dump.

What really attracted me to the recipe by Whole Foods was the use of pump­kin. If you've noticed, my sweet potato obses­sion has mor­phed into a pump­kin addic­tion. If you don't like the fruit, I swear this will be over soon. I've made a few changes to the ingre­di­ent list to suit some of my other obses­sions for things like chick peas (inspired by Doug's ver­sion), cin­na­mon and tumeric. I've also omit­ted jalapenos, so it would appeal to a kid's palette. Scar­lett was fine with the chili pow­der, but you could eas­ily fid­dle with that if you have a fussy taster.

Turkey Pump­kin Chili

2 table­spoons extra-virgin olive oil
1 small yel­low onion, chopped
1 green bell pep­per, cored, seeded and chopped
2 cloves gar­lic, finely chopped
1 pound ground white meat turkey
1 (14.5-ounce) can diced toma­toes, with their liq­uid
1 (15-ounce) can pump­kin purée
1 cup water
1 table­spoon chili pow­der
1 tea­spoon ground cumin
1/2 tea­spoon cin­na­mon
1/2 tea­spoon tumeric
1 (15-ounce) can chick peas, rinsed and drained

Method

In a large pot, warm the oil on medium-low heat. Add the gar­lic, onion and green pep­per. Cook until ten­der, about 5 min­utes. Add the ground turkey, cook until browned. Pour in water, pump­kin, toma­toes, chili pow­der, cin­na­mon, cumin, tumeric, salt and pep­per to taste and bring to a boil. Bring the heat down to medium low and then add the chick peas. Cover and sim­mer for 30 min­utes, stir occa­sion­ally. Serve with fresh bread and a dol­lop of sour cream.

This was such an easy and fun dish to make. It's per­fect for the week­end or it could eas­ily sim­mer while the kids are in school.

Scar­lett loves the pep­per mill.

This is what hap­pens when Scar­lett mea­sures spices. It's a big clean up and a bit of a waste, so, as you can imag­ine, I usu­ally do all the measuring.

I served this on my favorite spelt bread from Rudy's Organ­ics. I also threw some sour cream on top. I hate to admit this in print, but I ate three bowls of the stuff. Scar­lett scarfed hers down as well. My hus­band who doesn't like pump­kin, loved it. Trifecta!

I accom­plished what I set out to do: sati­ate my chili crav­ing. Plus, I think I heard it's going to snow later this week.…

  

4 Comments

  1. […] This post was men­tioned on Twit­ter by Ceri Marsh, Ceri Marsh. Ceri Marsh said: Turkey pump­kin chili — per­fect cold weather din­ner! http://bit.ly/hvcHf4 […]

  2. […] Turkey Pump­kin Chili is a favorite of long­time SPC fol­low­ers. It’s also a dish that freezes brilliantly. […]

  3. Carmen Rassenberg says:

    This is one of my favourite all-time recipes. I could eat this every­day in the fall/winter! Another hit in our house­hold. Thanks for sharing!

  4. […] Turkey Pump­kin Chili is filled with lean turkey and chick peas so your kids will get a pro­tein and fiber-rich lunch that will keep them tick­ing all after­noon. Pair with a few crack­ers and some fruit. […]

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