Keep in mind that this chili has beans in it, so it's not a true Texas chili. That being said, I think it's definitely worth it for anyone to forgo their Texas elitism and try this out! You won't be disappointed. :)
Turkey Pumpkin Chili
- 1 pound lean ground turkey
- 1/2 large onion, diced
- 1/2 red, yellow, or orange bell pepper, diced
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. Worcestershire sauce
- 2 Tbs. chili powder
- 2 tsp. cumin
- 1-1/2 tsp. garlic powder
- 1 tsp. paprika
- 1/2 up to 1 whole can pumpkin puree (15 oz)
- 1 can diced green chilies (4 oz), with their liquid
- 1 can diced tomatoes (14.5 oz), with their liquid
- 1 can-full of water (using tomato can)
- 2 Tbs. tomato paste
- 1 Tbs. sugar
- 1 can pinto or dark red kidney beans, drained and rinsed
In a dutch oven over medium low heat, brown the ground turkey and drain off any of the watery juices. Move browned meat to one side of the pot and add the onion, cooking until translucent. Add a little olive or canola oil if necessary. Once the onions have softened, add bell peppers and seasonings -- salt, pepper, Worcestershire sauce, chili powder, cumin, and paprika.
Stir well and add in the pumpkin puree, chilies, tomatoes, water, tomato paste, and sugar. Mix to combine, taste to make sure the seasonings are correct, and adjust accordingly.
Simmer, covered, on low for an hour (or at least 30 minutes). Serve with cheese and sour cream over rice or with tortilla chips.
My husband and I found out that the leftovers make for awesome nacho toppings as well. Just lay out some chips on a foil-lined baking sheet, sprinkle with cheese and top with chili and salsa. Broil for about two minutes until the cheese is melted and the chips are warmed through. These babies made our Friday night date with Smallville was extra special.
Annnnd yes, we are nerds. Don't judge, you know that you like the theme song. Somebody saaaaaaaaaave me . . .