Pumpkin Chili

When I first heard the words "pumpkin" and "chili" used together, I was skeptical.  The sweet and silky addition to my regular turkey chili has converted me, though, if for no other reason than I no longer feel guilty if I don't have a green vegetable on the side.  Everyone gobbled it down with enthusiasm, and The Kid very specifically requested that the leftovers be put in his lunchbox the next day.

I've adapted the recipe from Rollin' Oats Cafe and Market, which I believe was written originally by Gluten Free Gidget.  (Hi, Katrina!)  You will notice that this recipe is exceedingly mild.  There is a wide variety of tolerances to spiciness at my table, so I try to make dishes like this as flavorful as possible, but without too much heat.  Then I plunk a bottle of Tobasco down in front of my husband when I serve it.  Even without food allergies, cooking for a family requires the art of compromise!

Turkey Pumpkin Chili
(Click here for printable recipe.)

2 Tbs olive oil
1 large sweet onion, chopped
1-2 tsp ground cumin
½-1 tsp ground paprika
¼-½ tsp ground chili powder
salt and pepper to taste
2 cloves garlic, minced
1 lb ground turkey
15 oz can pumpkin puree
6 oz can tomato puree
1-2 C chicken stock
15 oz can black beans
1 C frozen sweet corn

Heat olive oil in a large heavy bottomed pot over medium heat.  Saute onion until soft, mix in spices and garlic, then add turkey and cook until completely brown.  Add pumpkin and tomato puree, then slowly pour in chicken stock while stirring until desired consistency is reached.  Mix in beans and corn, then allow to chili to come to a low boil.  Adjust seasonings and serve.

I'm sharing this creamy bowl of chili with Deb of Kahakai Kitchen for Souper Sunday. Be sure to check out her weekend round up!


Anonymous said...

Wonderful adaption! Thank you for the link back and shout-out!

Deb in Hawaii said...

This looks like it would be creamy, hearty and delicious. Thanks so much for sharing it with Souper Sundays this week. ;-)

Laura said...

This sounds so yummy. I want to try it.

Sharon said...

I just made this for dinner tonight! So yummy! Even my 3 year old ate it! Thank you!

Christine (Cook the Story) said...

Great idea! I'll definitely give it a try with my sweet potatoes. Thanks for the suggestion.

Anonymous said...

This looks so yummy -- and easy, too! Can you tell me what Tomato Puree is though? Do you mean tomato paste, or crushed tomatoes, or stewed tomatoes?

Libby said...

Tomato puree is very similar to crushed tomatoes. I like it because it's nice and thick, but feel free to sub in crushed tomatoes instead!