Tag Archives: chili

ANOTHER Pumpkin Chili

19 Oct

You might be asking yourself, “Didn’t she already post a pumpkin chili recipe?”  Yes I did but that recipe had a chicken broth base and this one is tomato-based.  Worlds of difference.  Also, I’m going to do as much pumpkin cooking as possible.  You’re not surprised, are you?  This recipe screams comforting fall/winter meal.  This will also give you an abundance of leftovers.  As with the chicken broth-based chili, this one has enough of a hint of the pumpkin to taste it but you won’t feel like you’re eating pumpkin pie in a chili.  Enjoy!

Ingredients:

  • 2 pounds ground turkey
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 fluid ounce) can tomato juice
  • 1 (28 ounce) can peeled and diced tomatoes with juice
  • 1/2-3/4 cup canned pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder
  • 1/4 cup white sugar

Directions:

  1. In a large pot over medium heat, cook beef until brown; drain.
  2. Stir in onion and bell pepper and cook 5 minutes.                                   
  3. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar. Simmer 1 hour.                                                                                                 
  4. Top with a dollop plain greek yogurt and some fresh herbs and eat up!

Crockpot Turkey White Bean Pumpkin Chili

12 Sep

DC weather is FINALLY starting to cool off and I’m loving it!  As promised, I am going to keep the pumpkin madness coming.  This recipe comes from Skinnytaste and it was just a little too skinny for me.  I’m not a fan of the 99% fat free lean ground turkey she calls for.  I need just a tad of fat in my lean ground turkey and I also feel that the 99% fat free kind is very dry for that level of fat free-ness.  Also, I use fat free plain greek yogurt in place of sour cream these days mainly because I always have it and waste sour cream when I buy that.  I made this recipe for a nice little dinner date with my girl Christine.  She used to always give me a hard time for posting “food porn” pictures on Facebook and request to come over for what I was making.  Thus when we were planning I get together, I suggested that I cook her something!  We paired it with a nice Pinot Grigio and I think she was a fan of the meal.  Success 🙂  Enjoy this easy and seasonal chili.  Stay tuned because the forecast for a tomato-based pumpkin chili sometime this fall is a 100% chance.

Ingredients:

  • cooking spray
  • 2 lb 93% fat free/7% fat lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • fat free greek yogurt for topping (optional)
  • chopped cilantro and/or chives for topping (optional)
  • salt and pepper to taste

Directions:

  1. In a large saute pan, spray nonstick spray and cook ground turkey for 5 minutes or until browned. 
  2. Transfer meat to crock pot.  Then, add oil and saute onions and garlic for 3-4 minutes.  Add cumin and saute for 1 minute. 
  3. Add onions, garlic, and cumin to crock pot.  Add white beans, pumpkin puree, green chilies, chicken broth, chili powder, oregano, and bay leaves.  Cover and cook on high for 4 hours or low for 8 hours.  Remove bay leaves and serve.