Pumpkin Chili

Week 17 of the NFL season is over, along with 2012, and with it comes my last batch of chili. This chili uses another unusual ingredient, canned pumpkin. In this case, the pumpkin helps to thicken the chili without taking over the dish, while adding a boost of vitamin A. As a matter of fact, if I had not known there was pumpkin in this recipe, I would not have been able to pick it out.

This chili goes together quickly, then simmers for an hour or two, which makes it perfect for football days. Just throw it together before kickoff, simmer until halftime, then enjoy during the second half.




Pumpkin Chili

1 Tbsp olive oil
20 oz ground turkey
1 large onion, chopped
3 Tbsp chili powder
1/2 Tbsp cumin
1/8 tsp ground red pepper
2 bay leaves
2 cans (15 oz) diced tomatoes
2 cans (15 oz) kidney beans
1 cup canned pumpkin
2 tsp sugar

Heat oil in large stockpot or Dutch oven. Brown turkey and onion together. Add chili powder, cumin, and red pepper. Cook 2 minutes longer.

Add bay leaves, tomatoes, kidney beans, pumpkin, and sugar. Bring to a boil, reduce heat, and simmer 1-2 hours, or until thickened. Serve with cheese and sour cream.