First off, you don't taste the pumpkin! The spices completely neutralize the flavor. Secondly, the pumpkin adds a wonderful silkiness to the chili. Similar to how it would feel if you melted a block of Velveeta into it. Thirdly, pumpkin is sooooo good for you. Extra nutrition for you family, and they won't even know it!
I served this with corn bread. Yum! To make this vegetarian, just leave out the meat and add another can of beans and more veggies.
Turkey Pumpkin Chili
Source: Whole Foods
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapenos, seeded and finely chopped, optional
2 cloves garlic, finely chopped
1 lb. ground white or dark meat turkey
1 (14.5-oz.) can diced tomatoes, with their liquid
1 (15-oz.) can pumpkin puree
1 cup water
1 tbsp. chili powder
1 tsp. ground cumin
Salt and pepper to taste
1 (15-oz.) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapenos, if using, 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.
Tip: Whatever you do, make sure you use plain pumpkin, NOT pumpkin pie filling. Yuck!
Quick Start with MSPI Mama: This is one of my Quick Start recipes.