Chili...yum! There are so many different renditions/variations of how to make chili...ground beef, cubed beef, venison, ground turkey, chicken... Since I try to keep my recipes more on the "healthy" side whenever possible, I usually veer toward ground turkey for most of my chili making. I came across a chili recipe several years ago that used, of all things, PUMPKIN!! I was a little bit surprised at first, and then I became intrigued!
Soon thereafter, I announced to my hubby (who is always very open and honest about my food adventures and their outcomes!) that I was going to make a batch of ground turkey chili...with pureed pumpkin in it. Hubby's response is generally something like, "That's great! I always love your chili!" However, his response this time was something along the lines of, "You're going to put WHAT in the chili??" Hahahaha! I assured hubby that the pumpkin would be a savory ingredient since it was solid-pack pureed pumpkin, NOT pumpkin pie filling. I think hubby was still a bit skeptical...but he said he'd look forward to see how it turned out.
Fast-forward several years and many batches of turkey-pumpkin chili later... Yes, that first batch, when hubby had initially raised an eyebrow, turned into a hubby-approved, yummy culinary change-up for my chili making! The addition of pumpkin contributes a unique savoriness, thickens the chili, and adds vitamin A. And stirring in a square of unsweetened baking chocolate adds even more depth to the flavor! This chili freezes and reheats very nicely, which is always great! Enjoy!
Soon thereafter, I announced to my hubby (who is always very open and honest about my food adventures and their outcomes!) that I was going to make a batch of ground turkey chili...with pureed pumpkin in it. Hubby's response is generally something like, "That's great! I always love your chili!" However, his response this time was something along the lines of, "You're going to put WHAT in the chili??" Hahahaha! I assured hubby that the pumpkin would be a savory ingredient since it was solid-pack pureed pumpkin, NOT pumpkin pie filling. I think hubby was still a bit skeptical...but he said he'd look forward to see how it turned out.
Fast-forward several years and many batches of turkey-pumpkin chili later... Yes, that first batch, when hubby had initially raised an eyebrow, turned into a hubby-approved, yummy culinary change-up for my chili making! The addition of pumpkin contributes a unique savoriness, thickens the chili, and adds vitamin A. And stirring in a square of unsweetened baking chocolate adds even more depth to the flavor! This chili freezes and reheats very nicely, which is always great! Enjoy!
Spicy Black & White Bean Turkey-Pumpkin Chili
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, diced
1 medium onion, diced
1 pound ground turkey
3 cloves garlic, minced
10-ounce can Rotel diced tomatoes with green chiles, undrained
15-ounce can fire-roasted tomatoes, undrained
15-ounce can tomato sauce
15-ounce can black beans, rinsed & drained
15-ounce can Great Northern beans, rinsed & drained
8-ounce can sliced mushrooms
15-ounce can pumpkin puree (not pumpkin “pie filling!”)
2 cups chicken stock
3/4 cup salsa (whatever kind offers your preferred level of “heat”)
2 tablespoons chili powder
1/2 teaspoon crushed red pepper flakes
Dash of cinnamon
1-1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon parsley flakes
2-1/2 teaspoons smoked paprika
1/2 teaspoon ground thyme
salt and pepper to taste
1 ounce unsweetened baking chocolate
In a soup pot (or Dutch oven), add olive oil and heat to medium-high. Add green pepper and onion; sauté for about 5 minutes, then add ground turkey and garlic. Continue cooking and stirring until the turkey is cooked through.
Add all remaining ingredients and continue heating until chili just begins to boil. Reduce heat to low. Add unsweetened baking chocolate and stir until melted. Continue simmering (uncovered), stirring occasionally, for at least 20 minutes to allow flavors to meld. Optional accompaniments when serving: shredded cheese, sour cream, sliced onions, soup crackers, or tortilla chips.
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, diced
1 medium onion, diced
1 pound ground turkey
3 cloves garlic, minced
10-ounce can Rotel diced tomatoes with green chiles, undrained
15-ounce can fire-roasted tomatoes, undrained
15-ounce can tomato sauce
15-ounce can black beans, rinsed & drained
15-ounce can Great Northern beans, rinsed & drained
8-ounce can sliced mushrooms
15-ounce can pumpkin puree (not pumpkin “pie filling!”)
2 cups chicken stock
3/4 cup salsa (whatever kind offers your preferred level of “heat”)
2 tablespoons chili powder
1/2 teaspoon crushed red pepper flakes
Dash of cinnamon
1-1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon parsley flakes
2-1/2 teaspoons smoked paprika
1/2 teaspoon ground thyme
salt and pepper to taste
1 ounce unsweetened baking chocolate
In a soup pot (or Dutch oven), add olive oil and heat to medium-high. Add green pepper and onion; sauté for about 5 minutes, then add ground turkey and garlic. Continue cooking and stirring until the turkey is cooked through.
Add all remaining ingredients and continue heating until chili just begins to boil. Reduce heat to low. Add unsweetened baking chocolate and stir until melted. Continue simmering (uncovered), stirring occasionally, for at least 20 minutes to allow flavors to meld. Optional accompaniments when serving: shredded cheese, sour cream, sliced onions, soup crackers, or tortilla chips.