Turkey Chili with Beans and Pumpkin

As you can probably tell, we love chili!  It’s one of my favorite cold weather foods.  You’re probably looking at the title and thinking “pumpkin in chili??  No thanks!”  But really you can’t even taste the pumpkin.  It’s pretty much only there to give the chili a little more nutritious content.  It also gives it a nice color.  I admit, I was a little nervous about how this was going to taste, but I’m on a mission to cook some healthier things in 2010.  Normally when we have a “red chili” our go-to recipe is Tony’s He Man Chili, but my husband said he actually preferred this one over Tony’s!  It was nice having something healthy (ground turkey instead of beef, loaded with beans and tomatoes and pumpkin!) and delicious.  We served ours with Mexican cornbread

Turkey Chili with Beans and Pumpkin
Source:  Erin’s Food Files

1 tbsp olive oil
1 package frozen seasoning blend
1 jalapeno, seeded and diced
3 cloves garlic, chopped
1 lb. ground turkey
2 cans diced tomato (one was fire-roasted)
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pure pumpkin puree’
1 can zesty tomato juice (the kind you drink)
1.5 TBSP chili powder
1/2 TBSP cumin
1/2 tsp cayenne
1 tsp salt
fresh ground black pepper
1/2 can beer


Heat olive oil in a deep nonstick pot.  Once hot, add the turkey and cook until no longer pink.  Add the seasoning blend, half of the jalapenos and the garlic and cook until they are soft.  Add the beans, pumpkin, tomatoes, tomato juice and seasonings and mix well.  Simmer for 30 minutes (good time to make some cornbread!).  Serve hot with garnishes of your choice.

Turkey Chili with Beans and Pumpkin


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