Most everyone has their favorite chili recipe, made often during the fall season. A standard dish served while watching football games or just enjoying the cooler weather. Whether you make your chili spicy hot with chunks of beef or ground meat, beans or no beans as some "authorities" claim chili has no beans, or vegetarian with squash, tomatoes and legumes, chili is versatile and delicious.
Here I have made turkey and pumpkin black bean chili as a change up from traditional chili. I first created this recipe after Thanksgiving using the leftovers from that wonderful dinner. Instead of using ground turkey, I shredded turkey meat as the base. I had leftover pumpkin puree from making pumpkin pie - what to do with that? Add it to the tomato sauce for the chili. It all came together as nicely as a traditional chili recipe, with a few clever twists.
Here I have revised the recipe using ground turkey in place of the leftover shredded turkey. If you want to add some zip, try adding jalapenos for an extra kick of spicy heat.
Turkey and Pumpkin Black Bean Chili
1-pound ground turkey
1/2 cup diced onion
1/2 cup diced red bell pepper
1 15-ounce can diced tomatoes
1 15-ounce can black beans, drained and rinsed
1/2 cup pumpkin puree
1 cup chicken stock
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
Working in a large pan over medium heat, brown the ground turkey meat, breaking into small pieces. Add in the diced onion and bell pepper, cooking for 5 minutes until softened. Add in the can of diced tomatoes and the juices, stir to combine. Add in the black beans, pumpkin puree, chicken stock, chili powder, cumin, salt and pepper, gently stirring to combine. Cook over medium-low heat for 25 minutes. Taste and adjust spices as desired.
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