Oregon Transplant: Turkey Pumpkin Chili

Oh, heyyyyy!

My, my, this week has gotten away from me. Isn't that how it always is during the holiday season? Between family time and the extra time required for running errands due to sheer mass of people out and about this time of year, I haven't found the time to blog. The hubby and I spent all weekend with family, while I spent no quality time with my camera. Or creativity, for that matter. Eh, it happens. I feel like I've been recovering from the weekend all week. This also happens occasionally :)

Let's talk chili. While my absolute favorite chili is my Dad's, this doesn't mean I shun all other chilies (chilis? chili's?). I like tomato-based chili, white chili, chicken chili, quinoa chili, turkey chili, etc. Well, go ahead and add Turkey Pumpkin Chili to the list.

This is a really healthy chili, filled with vegetables and good-for-you fiber. The chili is thickened by 2 cups of pumpkin puree. I know a lot of Americans only think of pumpkin in terms of pie crust, condensed milk, sugar, cinnamon, nutmeg... you know, dessert-y. But pumpkin is really a vegetable, and in the squash family. It has a very mild flavor that doesn't take over the chili so you'd never know your eating a bowl full of pumpkin, veggies, and beans. The hubby gave me an awfully strange look when I first told him I was making this, as he too shares the American mentality of pumpkin as dessert. He came around at first bite, though.

By the way, here's a great article on why you should eat more pumpkin :)

I can't believe it's December already! Seriously, I feel like I was just making Christmas cookies and now I'm about to make another round. The hubby and I hit up the craft store yesterday to pick up some Christmas items. As relatively new homeowners, our strategy has to been to take small steps each year in the decoration department. So, we went a picked up a few more Christmas decorations to add to our collection this year. I also picked up my cookie tins and treat bags that family and friends will be receiving soon.

The hubby and I realized another "first" this year. It's our first year of putting up Christmas lights! We were oh-so excited about this one as we realized, in 8 years together, we've never put up Christmas lights. Well, done and done. Not only did we put up lights, we put red bows on the porch and even bought a wreath. We are 100% in the Christmas spirit this year!

Don't worry, I'll post some pictures soon!

Now, go forth and make this chili. It's perfect for the cold, miserable weather we've all been having lately. Especially if you have to go out in said cold :)

Happy Wednesday!

Ingredients (serves 6):

1 tbsp olive oil

1 lb ground turkey

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic

1 (15 oz) can diced tomatoes, drained

2 cups pumpkin puree

2 cups chicken broth

1 cup darker beer (I used an IPA)

1 tbsp chili powder

1 tbsp cumin

1 tsp salt

1/2 tsp pepper

1 (15.5 oz) can Great Northern beans, rinsed and drained

toppings: shredded cheddar cheese, minced red onion, chopped cilantro

Directions:

1. In a stockpot, heat oil over medium heat. When warm, add ground turkey. Sauté, stirring to crumble, for 2-3 minutes, or until turkey is no longer pink. Add onion and red pepper. Sauté for another 2-3 minutes. Add garlic to the pot, and sauté for 30 seconds.

2. Add tomatoes through pepper to the pot. Bring to a boil, stir in beans, and lower heat to a simmer. Simmer for 30 minutes. Season to taste with more salt and pepper.

3. Ladle into bowls, and serve with desired toppings.

Printable Recipe