Cooler temps give me the itch to do two things: run and cook.
As such, I made my inaugural pot of chili this evening in honor of fall. (My inaugural run was Thursday.)
I decided on pumpkin turkey chili. Sounds a bit odd but it's quite tasty (and loaded with nutrients). I got the recipe from my friend and former News Sentinel colleague Megan. It's quickly become one of my favorites so I would like to share the recipe.
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapenos, seeded and finely chopped (I leave some of the seeds because I love the kick)
2 cloves garlic, finely chopped
1 pound ground turkey
1 (14.5-ounce) can diced tomatoes with liquid
1 (15-ounce) can pumpkin puree
1 (15-ounce) can kidney beans, rinsed and drained
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Heat oil in large pot over medium high heat. Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently under tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for about 30 minutes more. And tada!
It should look something like this: