Harvest Pumpkin Chili

If you follow this blog, you’ve read about my friend Sareena more than once. I’m mentioning her again because this time I cooked something for her and her new family last Sunday.

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:

Ingredients

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

red pepper flakes to taste

Directions

-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.

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One thought on “Harvest Pumpkin Chili

  1. Pingback: Pecan Pie Tarts | Collegiate Culinaire

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