When cans of pumpkin fill up the grocery store shelves this time of year, I can't seem to leave the store without at least a few cans in my cart. I don't have the pantry space to "stock up" on any item, meaning I pretty much always shop according to my meal plan. The exception is pumpkin, and this couldn't have been more apparent when I recently looked in the cabinet and counted at least four cans of pumpkin taking up space! Truth be told, I'd rather take up precious real estate than be without any pumpkin when the urge to cook or bake strikes. This chili took care of two of my cans (which I promptly replaced!), and ranks high on the list of my favorite recipes I've made this season.
Starting with a Whole Foods recipe, I doubled it (because extra chili is never a bad thing!), added a few ingredients, and found myself with a giant pot of comforting (and healthy) chili on the stovetop one Sunday. We ate it, and shared with friends, for a few days and still had enough left over to freeze and pull out for packed lunches a few weeks later. This chili is hearty but not heavy, and pumpkin haters need not worry, the vegetable essentially melts into the rest of the chili, adding nutritional value, but the flavor is completely undetectable. This will be a staple in our kitchen for the next few months, meaning I'm going to need to buy even more pumpkin to have on hand...I'm not complaining!
Four Years Ago: Amaretto Chunk Cookies and Pumpkin Cheesecake Dip
Five Years Ago: Tropical Bran Bread
-1/4 cup extra-virgin olive oil
-2 small yellow onions, chopped
-2 green bell peppers, cored, seeded, and chopped
-2 jalapeños, seeded and finely chopped
-4 cloves garlic, finely chopped
-2 lbs ground turkey
-2 (14.5 oz) cans diced tomatoes, with their liquid
-2 (15 oz) cans pumpkin puree
-2 cups water
-2 tbsp chili powder
-2 tsp ground cumin
-1 tsp salt
-ground black pepper, to taste
-2 (15 oz) cans kidney beans, rinsed and drained
-1 (15 oz) can black beans, rinsed and drained
1. In a large pot over medium high heat, heat oil. Add onion, bell peppers, jalapeños, and garlic. Cook, stirring frequently, for 5 minutes or until tender. Add turkey and cook until browned.
2. Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring soup to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more.
*Soup can be made ahead of time and reheated as needed. Soup also freezes well.
adapted from Whole Foods