Saturday, October 24, 2009

Black Bean, Pumpkin, and Turkey Chili

I first tried a recipe for Pumpkin Chili a few years ago, and was suprised at how good it was- and how I couldn't taste the pumpkin in it, at all. In this chili, pumpkin puree adds a very nice, thick texture, and deepens the color. This is a delicious, and easy recipe to make. Like a lot of the soups I make, this one goes into the crockpot.

Black Bean, Pumpkin, and Turkey Chili

2 teaspoons olive oil
1 pound ground turkey
1 cup chopped onion
1 chopped green bell pepper
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can tomato sauce
2 cups pumpkin puree
½ cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 cans (14.5 oz) black beans, drained
salt, to taste

Cheddar Cheese
Sour Cream

Heat the oil in a large skillet over medium heat, and brown the turkey thoroughly. Add the onion and cook for a few minutes. Dump this mixture into the slow cooker, and stir in the bell pepper, garlic, diced tomatoes, tomato sauce, pumpkin puree, water, spices, and black beans. Cover the crockpot, and cook on Low for 6-8 hours. Taste for salt, and add if necessary. Serve with cheddar cheese and sour cream.
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Linda said...

That is so rich looking! I must try pumpkin in a savory dish.

GoldiesBT said...

What a new twist to the old chili recipe. It was delicious, thick and meaty, just like chili should. With out all that grease and, oil and fat that is added with other types of meats and fillers. A+ to this healthy choice!!!

What A Dish! said...

Thank you so much, GoldiesBT!