I know, I know. I am so behind. Everyone has been blogging about their favorite pumpkin recipes for weeks, and here I am just now getting around to it. It’s not that I don’t love pumpkin. I truly do. I think I might even try some in my oatmeal tomorrow morning. I baked pumpkin muffins as soon as I turned the calendar to October (imagine pumpkin + spice cake + cinnamon chips = sooo good). More recently, I made baked pumpkin donut holes (stay tuned for that recipe). The problem is, if I have a lot of pumpkin-y foods laying around the house well, then, I’ll just eat them. All of them. So, I have to exercise restraint and not go completely overboard. In fact, I have resisted the urge to make these amazing pumpkin maple rolls for weeks now. I’m not sure if I can hold out!
Anyways, I saw this recipe and thought it was a pretty healthy way to use pumpkin – in a chili soup packed with beans and tomatoes. And pumpkin in chili? Hmmm. How could that be bad? Turns out it is totally delicious!
Three-Bean Pumpkin Chili
from Hobby Farm Home magazine, November 2011
1 T. olive oil
4 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 pound ground turkey
15 ounces black beans
15 ounces kidney beans
15 ounces white beans
29 ounces crushed tomatoes
15 ounces fire-roasted tomatoes
15 ounces pumpkin puree
1 tsp pumpkin-pie spice
1 T. chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp crushed red pepper flakes
In large pot over medium heat, warm olive oil. Add garlic, onion and peppers, and saute until onions start to turn translucent. Add meat, breaking it up with fork, and cook until no pink remains. Add remaining ingredients and heat until mixture starts to bubble. Reduce heat to low. Cook 1 to 2 hours to blend seasonings. Serves 8 to 10.
I’ve made this chili twice – once with the turkey and once without. The turkey and the pumpkin together make for a very flavorful combination! I like it equally as well without the turkey and generally double the amount of beans to make up for the fact that there is no meat. Be sure to drain and rinse the beans if you are using canned. This chili is especially good a day or two after it’s made, when the spices have had time to become more full-bodied. Super hearty and filling, this is a recipe I think all chili fans will love!
Until next time,
- Pumpkin Mondays Continues with Pumpkin Chili (snack-girl.com)
- Slow Cooker Pumpkin Turkey Chili (realmanure.com)
- Black Bean and Pumpkin Chicken Chili Recipe (fox4kc.com)
- Pumpkin-Full Recipes (katieept.com)
- Ingredient Spotlight: Pumpkin (williams-sonoma.com)