Turkey Pumpkin Chili

Last week, during my latest pumpkin kick, I found a recipe from the Whole Foods website Turkey Pumpkin Chili.  Skeptical of that flavor combination, I made sure to read all of the recipe's mixed reviews and cooked accordingly by adding quite a bit more spice.  The results of my spice experiment were a definite hit and I've made it again already.  This time, however, I paid a little more attention to measurements!

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
Ingredients:

• 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

Directions:

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.

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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 . . .

Two Recipes, One Can of Pumpkin

For some reason, the arrival of fall triggers something in my brain that tells me I HAVE to eat pumpkin.  Pumpkin bread, pumpkin muffins, pumpkin pie.  This afternoon was gorgeous.  Balmy temperatures in the low 80s aren't really the beacons of fall for most people, but in Houston, they are!  Dinobaby and I spent the afternoon together (as if we don't spend every afternoon together) and enjoyed the breeze and sunshine.  On the drive home, I picked up my first pumpkin spice latte of the season and, once Dinobaby was sweetly napping, I savored every bit of that thing!

While baby was sleeping, I set out to think of ways to use up the canned pumpkin that I'd just stocked in the pantry.  Of course I could have baked, but I wanted something less time consuming and maybe a bit healthier, so here we have a snack time recipe and something for dinner.  Two (three?) recipes, one can of pureed pumpkin.


Spiced Pumpkin Dessert Pizzas

You'll need:

• Spiced Pumpkin Cream Cheese Spread (recipe below)
• 2 Whole wheat English muffins
• Apple, grated or thinly sliced
  
• Golden raisins
• Cinnamon
• Brown sugar
• Pumpkin seeds
  
• Walnuts, toasted and chopped

Directions:
Toast English muffins to your desired crunchiness.  Lately I've been toasting them whole, then again after separating the two sides, but make them as toasty as you like.

Spread each half with Spiced Pumpkin Cream Cheese Spread then top with any combination of your favorite toppings.  Apple and cinnamon.  Brown sugar and pumpkin seeds with the sugar melted under the broiler.  Walnuts and raisins.

I thought it would be cute and more fun for kiddos to grate the apple since I'm calling these dessert pizzas -- you've got your pumpkin 'sauce' and apples stand in for the mozzarella.  Top it off with any combination of goodies and enjoy!  

Serves 4, with leftover pumpkin spread for later in the week.

Spiced Pumpkin Cream Cheese Spread Enjoy as a dip for apples, pretzels, etc. too!

• 5 oz. reduced fat (Neufchatel) cream cheese, softened
• 1/2 tsp. pumpkin pie spice
• 3 Tbs. pureed pumpkin, fresh or canned
• 2 Tbs. pure maple syrup
• 1 tsp. pure vanilla extract 

Blend all ingredients together with a hand mixer until smooth and the spices and pumpkin are well incorporated.  Store in an air tight container in the fridge.

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For dinner, I used up the remaining pumpkin puree with this tasty, yet heavily modified recipe from the Whole Foods website.  It worked well as a base recipe for experimentation and the results garnered a 10/10 from my husband ("As in, I'd eat this everyday.")!

Turkey Pumpkin Chili

The reviews complained that the chili lacked enough spice, so I nearly tripled the amount of chili powder (I didn't have jalapeños on hand), doubled the cumin, and added some garlic powder, cayenne, paprika, and a dash of cinnamon.  Serve with cheese, sour cream, simple guacamole, or chips.  If you test this one out, I'd encourage you to spice and taste until you find the most pleasing mix of flavors.  I was happy that I did.