Let’s Spice it Up

After last weeks recipe I needed to do something simple. Something were the hardest thing I needed to do was chop vegetables and throw things in a pot. I had a friend comment that she didn’t realize that pumpkin could be savory so I thought a Turkey Pumpkin Chili was perfect for this weeks blog post.

Here’s what you need:

2 Tbls of Olive Oil
1 Small Onion, diced small
2 Carrots, diced small
2 Stalks of Celery, diced small
2 Cloves of Minced Garlic
1 Tbls of Cumin, Corriander
1 tsp of Paprika
1/2 tsp of Red Pepper Flakes
1/4 tsp of Black Pepper
1 lbs Ground Turkey
2 Cups of Vegetable Broth
Pumpkin Puree
1 can of White Beans, drained
2 tbls of Fresh Rosemary, minced
1/4 cup of Heavy Cream

Start off by heating up your olive oil. Once that’s heated, add your veggies. I made my carrots way too big, so make sure yours are smaller. I didn’t mind them big, but you really just want the essence of carrot in your chili. Cook them until they’re soft.

Then add your Ground Turkey, garlic, and all the spices except Rosemary. You want to be constantly mixing this, in my opinion, because the turkey starts to kind of stick together and you want a more consistent crumble of meat in your chili.

Then you add your Rosemary, Pumpkin, and Beans and mix them all together.

Finally, you add your Vegetable Broth. Bring that to a simmer.

You want to partially cover it and turn the heat down a little bit. You don’t want it to boil, but you want it to simmer for about 15 mins. I find it best to stir it occasionally, but it’s not necessary. I also left mine to simmer a lot longer because the focaccia that I was making wasn’t close to being finished. But that’s the cool thing about chili. It can just simmer and make your kitchen smell amazing and nothing bad will happen!!!

When you’re ready to serve it, add the heavy cream and let that simmer for about 5 to 10 mins. And it’s done!!!

It smells phenomenal and tastes even better. If you’re a chili fan, I really think you’d like this one. You can definitely taste the pumpkin, but it’s a great squash flavor and really brings the fall out of the chili. I love a good bowl of chili in the fall, and this version is definitely one that I will be enjoying a lot this season. It’s cheap too!! I love cheap.

I hope that, if anything, this series of Pumpkin recipes is teaching you how versatile Pumpkin is. It’s definitely a fall/winter veggie, but just think about all the good food you could be eating for the rest of the year.

Please try this recipe out and let me know what you think!!

With Light and Love,

Lissie

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