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Pumpkin Chili

This is a new version of a family favorite lost recipe
Course Main Course
Prep Time 6 minutes
Cook Time 24 minutes
Servings 8

Ingredients

  • 1 tbsp olive oil Extra Virgin
  • 1 ½ lb ground turkey 93% lean
  • 1 medium yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 poblano chili pepper seeded and chopped - wear gloves
  • 2 cloves garlic minced
  • 1 tbsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 can crushed tomatoes undrained 28 oz
  • 1 can black beans drained and rinsed 15 oz
  • 1 cup chicken broth low sodium
  • 1 cup canned pumpkin
  • 2 cups fresh pumpkin or butternut squash peeled, seeded, chopped
  • ½ cup raw pumpkin seeds
  • ½ tsp cayenne pepper
  • cooking spray

Instructions

  • In a 4-quart. Dutch oven, heat olive oil over medium heat.
  • Add turkey, onion, bell pepper, poblano chile pepper, garlic, ancho chile powder, cumin, and sea salt. Cook for 10 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.
  • Add tomatoes, black beans, chicken broth, solid-pack pumpkin, and fresh pumpkin or squash. Bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes.
  • Serve chili warm with Buttermilk Cornbread Poppers and topped with Spicy Pumpkin Seeds.
  • Spicy Pumpkin Seeds: Preheat oven to 350°F. Place ½ cup raw pumpkin seeds on baking sheet. Coat with non-stick cooking spray. Sprinkle with ½ tsp. cayenne pepper and toss to coat. Bake for 5 to 7 minutes or until toasted.