Pumpkin Turkey Chili
Photo and Recipe From Alicia Conti of Bakeaholic Blog
- 1 large onion, diced
- 3 Tbs. olive oil
- 3 cloves garlic
- 2-3 red or orange peppers
- handful – approx. 10 mushrooms
- 4 medium carrots
- 4 stalks of celery
- 1 can black beans, rinsed and drained
- 2 cups pumpkin puree
- 2 large cans (946 ml) plum tomatoes
- 1 package ground turkey
- chili spices
- black pepper
- In large pot on medium-low, sauté diced onion and garlic in olive oil until onion is translucent – about 5 minutes.
- Add the ground turkey and continue to sauté until almost completely cooked – another 5-7 minutes.
- Chop up all remaining vegetables and add to the pot.
- In a blender, add the cans of tomato and pulse until slightly blended. Pour into pot, and turn up to medium heat.
- Add the rinsed and drained can of black beans (can also use kidney)
- Add two cups of pumpkin puree and stir to incorporate.
- Add as much spice as you like, I like a spicier chili, but you can add more cinnamon and nutmeg to even it out. The cumin adds a deeper flavour, and the cinnamon actually brings out the chili spice – Don’t worry about it actually tasting like cinnamon, just a couple dashes will do.
- Turn chili to medium-low, and let simmer for an hour or so, until the vegetables are tender.
Optional: Serve with sour cream, diced avocado, and chopped green onions.
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