Turkey Pumpkin Chili Recipe
This October inspired dish is perfect for bitter mid-week evenings.
October is the month for utilising the Halloween-esque root vegetable that is the pumpkin; made for carving, decorating, scaring but most importantly, tasting. Natalie, mother & food blogger, from The Modern Proper has given us the perfect mid-week meal that’s easy to make and will please the family whilst cuddled around the fireplace.
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 2 pounds ground turkey
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 4 cups sugar pie pumpkin, cubed
- 2 tbs adobo sauce fro tablespoons chili powder
- 2 ½ cups chicken stock
- 2 tsp cumin
- 1 teaspoon ground black pepper
- 1 dash salt
- 1 can black beans, drained and rinsed
- 2 cups mozzarella cheese, shredded, for serving
- 1 cup sour cream, for serving
- cilantro, for serving
- avocado, for serving
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Add chicken stock and black beans and season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with cheese, sour cream, avocado and cilantro.
Story Behind The Pumpkin
In my opinion there is no sweeter season to have a baby than autumn. It’s the season that ushers in comfort food, warm cuddling is welcomed, and there is typically just enough warmth in the air and light in the sky to allow for long walks after dinner. Fall just screams cozy, and there’s nothing cozier than snuggling up with your new baby. I remember this well, as we welcomed our baby girl in early October, nearly four years ago. It brings tears to my eyes to think of how quickly time has passed, but the memories I hold of that season are so precious.
I can still recall all the meals that so many gracious friends and family members lovingly brought us in those first few weeks of our daughter’s life. There were comforting casseroles, our favorite takeout, and soups that restored my body, as well as warmed my soul, and took just a bit of the pressure off as our new family of four bonded. I can also still remember the helplessness I felt as img_0071those meals began to dwindle and I realized I’d soon have to begin cooking for my family again, along with caring for a newborn and toddler. Ever the planner, I started doing some research to find meals that I could prepare that were flavorful, hearty, easy and still reflected the beautiful season of autumn and all its comforts.
At the very top of my list of new found favorites was this turkey pumpkin chili. I have been serving this dish every fall since, making little changes to it every year, and loving it all the more. The best part about this chili is that it incorporates the beloved and ever versatile pumpkin (and now that it’s October I’ve given myself the official green light to use it anywhere and everywhere I can). This recipe is packed full of nutrient rich ingredients, and while pumpkin in your chili might sound strange, I can assure you the flavors are everything you’ve come to want and hope for in a chili. No matter what stage of life you and your family find yourself in this fall, I encourage you to add this simple, soul-satisfying, seasonal dish to your dinner table, and hope you love it just as much as we do.
You can find more delicious recipes over at The Modern Proper or on Natalie & Holly’s social channels: Instagram, Facebook & Twitter