Brrr! It’s a little brisk outside the office today. In fact, it’s downright chilly.
And that means it’s time for chili! (Ha. Ha.)
But instead of the typical red-kidney-bean-and-ground-beef-soup, we’re warming our bellies with Pumpkin Black-Bean Turkey Chili.
We can’t resist cooking with pumpkin at this time of year because it’s in season and because we love the gentle flavor of the squash.
In this soup, the pumpkin cuts the acidity that tomatoes can add to many chili recipes, and it adds a soft, sweet flavor that complements, but does not over-power, the turkey and black beans.
We love each hearty bite of Pumpkin Black-Bean Turkey Chili. But even though it’s sturdy and filling, we don’t think it’s quite as dense or heavy as other chili recipes. Plus, it looks simply smashing on a table beside Tomato-Zucchini Ratatouille and Apple Caramel Pie.
Pumpkin Black-Bean Turkey Chili
Fix-It and Forget-It Christmas Cookbook, pg. 69
Makes 10-12 servings
Prep Time: 20 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 5-qt.
1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 Tbsp. oil
1½ tsp. dried oregano
1½-2 tsp. ground cumin
2 tsp. chili powder
2 15-oz. cans black beans, rinsed and drained
2½ cups chopped cooked turkey
16-oz. can pumpkin
14½-oz. can diced tomatoes
3 cups chicken broth
1. Sauté onions, yellow pepper, and garlic in oil in skillet for 8 minutes, or until soft.
2. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.
3. Stir in remaining ingredients.
4. Cover. Cook on Low 7-8 hours.