Fall is here. It’s cold. It’s wet. It’s chili weather. I made chili. It was delish. The end.
Turkey Pumpkin Chili
Adapted from Whole Foods
2 tbsp. olive oil
1 small yellow onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and finely chopped
4 cloves garlic, minced
1 pound lean ground turkey breast
1 15 oz can diced tomatoes, with liquid
1 14-oz can pumpkin puree
1 1/2 cups water
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1 tsp. cayenne pepper
1 15-oz can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.
Add turkey and cook until browned.
Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce heat to medium low and add beans.
Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.