Forget the fact that it’s well past Halloween, Thanksgiving, Christmas and even New Year’s. My love affair with pumpkin is here to stay. If there were no consequences, like possibly turning orange or becoming orange-shaped, I think I would eat pumpkin flavored food every day of my life.
This fall Forbes came out with a “study” titled, Pumpkin Spice: The Flavor That Rules the Fall. Pumpkin as an ingredient in drinks alone has grown 130% since 2006 (I thank Starbucks for being such a trend setter). And what about pumpkin in food? It has grown ten-fold in 10 years!
So it is obvious Pumpkin makes such a strong play at Thanksgiving, but I don’t like to forget it as soon as we throw out the turkey carcass. If I had it my way fall foods would be all the rage year round.
Since it’s finally starting to feel like autumn in Dallas (yes, I realize it’s actually January) I decided to buy out the canned pumpkin section (sorry neighbors) at the grocery store the other day. And I have packed it into everything… Including chili.
When cooler weather arrives there is nothing better than a big pot of chili. This is the perfect healthy (hello, Vitamin A) and hearty dish with a creamy thickness from the pumpkin that is oh-so-savory!
It is rare dish that food tastes even better as leftovers, but this one takes the cake. Double the recipe it so you have plenty to freeze.
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 lb. ground turkey
- 2 cans diced tomatoes, undrained
- 1 can pure pumpkin
- 1 can tomaote sauce
- 1 can black beans, rinsed and drained
- I can kidney beans, rinsed and drained
- 1 can (4 oz.) diced green chilies
- 2 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- ½ teaspoon ground black pepper
- Sautee the onions and red pepper in olive oil over medium heat. Cook for 5 minutes or until tender. Add the turkey and cook until brown.
- In a large pot add the tomatoes with juices, pumpkin, tomatoes sauce, chilies, chili powder, cumin and black pepper. Transfer the turkey mixture to the pot and bring to a boil. Reduce heat to low.
- Cover and cook, stirring occasionally, for 30 minutes.
- This chili comes out with a spicy kick. Reduce the heat by using only one tablespoon of chili powder. Also, sub beef for turkey if you prefer or omit the meat.