So number 65 on my list is to try one new recipe a month. I haven’t been so good about this, but I found this recipe for Pumpkin Turkey Chili and decided it sounded interesting, why not try it out. With the cooler weather hitting the east coast chili is always a favorite comfort food of mine in the fall.
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Directions
Heat the oil in a large skillet over medium heat, and sauté the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream. Yields 6 servings.
Since I’ve been trying to eat paleo, I used olive oil instead of vegetable oil and did not use the cheddar cheese or sour cream. In my opinion this recipe was missing some flavor. I added extra salt, pepper and some garlic powder to the first bowl I ate. Since this recipe yields six servings, I definitely felt I needed to spice it up a bit. Tonight I plan on adding in some cayenne and red pepper flakes to hopefully give this chili the kick it needs.
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Directions
Heat the oil in a large skillet over medium heat, and sauté the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream. Yields 6 servings.
Since I’ve been trying to eat paleo, I used olive oil instead of vegetable oil and did not use the cheddar cheese or sour cream. In my opinion this recipe was missing some flavor. I added extra salt, pepper and some garlic powder to the first bowl I ate. Since this recipe yields six servings, I definitely felt I needed to spice it up a bit. Tonight I plan on adding in some cayenne and red pepper flakes to hopefully give this chili the kick it needs.
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