Saturday, November 20, 2010


Everybody loves a cup of chili to warm up to, so why not have a cup full of disease fighting nutrients such as beta carotene, potassium, zinc, vitamins C and E, magnesium, iron, and fiber? Well when you add pumpkin to your chili, you get all that and you won't even be able to tell the difference! Try my low fat pumpkin turkey chili today and the only thing you'll be worried about is if there is enough for seconds!

1 lb. ground turkey
15 oz. can kidney beans, rinsed and drained
15 oz. can pureed pumpkin
30 oz. can diced tomatoes
8 oz. can tomato sauce
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/3 cup chicken broth
2 tbs. chili powder
2 tsp. coriander
2 tsp. cumin
1/4-1/2 tsp. cayenne pepper
1/8 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
extra virgin olive oil
grated cheddar cheese (for serving- optional)
sour cream (for serving- optional)
diced onions (for serving- optional)

-in a large pot, brown turkey meat in 1-2 tbs. olive oil
-in a large skillet, warm 1 tbs. olive oil over medium heat
-add to the skillet the green pepper, onion, and garlic and cook for 10 minutes, stirring occasionally
-add the green pepper mixture to the browned turkey meat
-mix into the pot the kidney beans, diced tomatoes, tomato sauce, broth, and pumpkin puree
-add chili powder, coriander, cumin, cayenne, oregano, salt, and pepper and mix well
-cook until warmed through
-serve with typical chili fixings (like cheese, sour cream, or onions) and enjoy!
serves 6-8

This recipe is my take on the delicious pumpkin turkey chili I had at the Wild Horse Winery in Templeton, California (along with many of their tasty wines!)

[Me at the Wild Horse Winery]
-Make sure you use 100% pure pumpkin puree and not pumpkin PIE puree which has pumpkin pie spices already added to it.
-Try the recipe with ground chicken or beef instead.
-Zest it up a bit and replace the 1/3 cup broth with beer or wine!
-Don't like your chili so chunky? Use tomato sauce instead of the diced tomatoes. You can also puree your onions and peppers into a 'paste' and then mix into the chili. It won't be so chunky, but you still get the great taste.
-If fresh pumpkins are in season, use 2 cups of roasted pumpkin chunks instead of the puree.
-Add roasted butternut squash, mushrooms, corn, grated carrots, or red bell peppers to the chili for added vegetables. Then you can...
-Make it vegetarian! Leave out the meat and add more veggies!
-Make the chili in advance, and freeze it for later!
-Keep it warm in a slow cooker- perfect for potluck dinners!

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