Tuesday, November 2, 2010
Pumpkin Turkey Chili
2 lbs ground turkey
2 small/medium yellow onions, chopped
3 cloves garlic, minced
3 bell peppers (I used red, orange and yellow because I thought it looked nice)
2 14.5 oz cans diced tomatoes
1 14.5 oz can of no salt added corn
1 29 oz can of pumpkin puree (NOT pumpkin pie mix!)
1 cup chicken broth
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon black pepper
Dash of salt
Dash of cayenne pepper (optional)
1) Heat oil in a large skillet. Add chopped onion, cook until they begin to turn transparent. Add bell peppers. Continue cooking until peppers are tender.
2) Move peppers and onions from skillet to a large stock pot. Use skillet to brown turkey along with garlic and spices. If your meat is really lean, you might need to add a little more oil so it doesn't stick.
3) When turkey is done, move it to the large stock pot too.
4) Add everything else. Simmer, covered, over low heat for 15 or longer if desired.
Goes great with corn bread. :)
Original recipe found here.