I adore a good fall meal.
Chili is one of those great slow-cooker meals where you don’t have to do too much cooking to get it going. Brown the meat, brown the onions, toss the rest of the ingredients into the pot.
Well, this is another recipe like that, but it has a real twist to it, and it’s something fun to serve around Halloween and Thanksgiving.
I saw the recipe in the Los Angeles Times newspaper (Food section, which is fabulous) and thought, hmmm, pumpkin in chili? I'm not so sure, but then I thought about my homemade pumpkin soup and thought, yes, it might work. I'll have to experiment.
The recipe in the Times had way too much green pepper for me. Green pepper just doesn't seem to like me. Never has. So I substituted yellow pepper (way gentler in flavor), and the result was delicious. You'll notice there are no "beans" in this chili. It's bean-less, but the pumpkin adds the bulk that just makes it so different and delicious.
Thick soup, possibly. It worked well as a dinner, and my husband had it the next day on a hamburger bun like a sloppy Joe. Perfect! And I didn't have to do much at all. Brown the turkey, brown the onions and peppers.
For fun on Halloween, consider giving your kids something other than pizza before they go door-to-door.
Did I mention the Cheddar cheese on top makes it? I'd add more the next time. Definitely more. :)
TURKEY PUMPKIN CHILI WITH CHEDDAR
(serves 4 - 6)
1 tablespoon oil
1 cup chopped sweet onion (1 med.)
1 cup yellow bell pepper, diced
2 cloves garlic, minced
1 pound ground turkey
1 can diced tomatoes (28 oz)
2 cups pumpkin puree
2 tablespoons chili powder
1 teaspoon white or black pepper
1 teaspoon salt
½ cup shredded Cheddar cheese
In saucepan, heat the oil, onion, bell pepper, garlic. Stir until tender. Pour mixture into the crockpot (or slow cooker).
Put the turkey in the skillet and brown well. Add the turkey (do not drain) to the crockpot.
Add the tomatoes and pumpkin and spices to the crockpot.
Set on low and cook 4 to 5 hours.
PUMPKIN SOUP WITH GRUYERE.
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