Pictures showed Pumpkin Turkey Chili filling a slow cooker and ready for the gameday crowd. I had to look twice at the title: Pumpkin Turkey Chili. Whoever thought to use pumpkin as a chili ingredient? Pumpkin I had plenty of on hand, thanks to our garden. But what would this ingredient do to a chili mixture?
I’m pleased to report that this turned out to be possibly my all-time fave chili mix. The addition of the 2 cups pumpkin puree added a smooth texture and slightly sweet flavor. Note that this is a beanless chili. The combination of the diced tomatoes, ground turkey, chopped onion, chopped yellow and green peppers, pumpkin puree, chili powder, salt, and pepper was all anyone could ever want in a pot full of chili.
Please remember to allow four to five hours for this to cook on low in the slow cooker. My big mistake, at first not having paid close attention to the cooking instructions, was in thinking initially that this was stovetop chili and could be stirred up in time for dinner, so I dashed to the kitchen in late afternoon to get it together. Wrong! Slow-cooker cooking time was what was required. Glad I quickly subbed something quick for dinner and took my time in getting the Pumpkin Turkey Chili ready. The slow, low cooking works wonderfully on getting this mixture to blend in a taste-tempting way.
Yes, pumpkin does belong in chili! You’ll see what I mean.
Pumpkin Turkey Chili
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup green Bell pepper, chopped
1/2 cup yellow Bell pepper, chopped
1 clove garlic, minced
1 pound ground turkey
1 can (14.5-ounce) diced tomatoes, no salt added
2 cups pumpin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt (or salt substitute)
1/2 cup shredded Cheddar cheese
1/2 cup fat-free sour cream
Heat the oil in a large skillet over medium heat. Sauté the onion, green Bell pepper, yellow Bell pepper, and garlic until tender. Stir in the turkey and cook until evenly browned. Pour meat mixture into slow cooker. Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Cover and set on low. Cook for 4-5 hours. Serve topped with Cheddar cheese and sour cream (I had no sour cream on hand but know it would have been a plus). Refrigerate any leftovers. Makes 4 to 6 servings.