It started as a sweet idea: Our friend Sarah started a Facebook group for friends to sign up to bring the new family–“new” since the coming of their new baby, Lydia, in late August–a home-cooked meal. Several of us took turns making sure this new family was well fed.
Since it’s fall, high-time for chili eating, and Vince loves pumpkin-based dishes, I went with a pumpkin chili recipe from SnackGirl.
I have to admit, I was a little skeptical. I don’t normally like mixing sweet and savory.
But this recipe was really good! Not too sweet at all.
I’ll link here to SnackGirl’s full-size recipe (serves 6), but you can find a single-serving version below:
3 oz. lean ground turkey
1/4 cup pumpkin puree
5 oz. crushed tomatoes
1 T green chili peppers
1/4 cup chickpeas (black beans would work well, too)
1/2 T chili powder, oregano, and cumin
2 T diced red onion
-In a skillet, saute onion in cooking spray or 1 t olive oil for 5 minutes or so (’til golden brown).
-Add in ground turkey. Let it cook all the way through before adding in all remaining ingredients.
-Simmer for as long as you like. The longer, the better. But if you do let it sit for a few hours, you might want to add a T of water or so to keep it from drying out.
Serve warm with your favorite wheat roll or corn muffin.
- Pumpkin Mondays Continues with Pumpkin Chili (snack-girl.com)