Pumpkin Turkey Chili
Prep time 15 mins Cook time 35 mins Total time 50 mins Serving size: 8
2 Tbsp Grapeseed Oil
2 slices of Bacon – diced
2 Yellow Onion – finely hopped
4 Cloves Garlic – minced
1 Red Bell Pepper – chopped
2 lbs Ground Organic Turkey
1 cup Red Wine, we used Merlot
½ cup Vegetable Broth
2 cups Pumpkin Puree homemade (see recipe above) or if in a hurry a 16oz can
2 8 oz cans Diced Tomatoes
2 8oz cans White Kidney Beans – drained and rinsed
1 Tsp Cinnamon Powder
1 Tsp Cumin Powder
2 Tsp Chipotle Chili Powder
1 Tbsp Cilantro – finely chopped
Salt and Pepper to taste
Heat oil in a large heavy pot over medium high heat. Add the diced bacon and cook for 5 – 6 minutes or until brown and nice crispy. If you like to remove some of the fat, take it out with a large spoon. Add the onions and sauté until translucent, then add the minced garlic and bell pepper and continue to sauté for a few more minutes.
Stir in the ground meat and cook until slightly browned. Carefully pour in the wine and vegetable broth. Add the pumpkin puree, tomatoes and kidney beens. Sprinkle in the seasonings and salt and pepper to taste. Cover the pot and simmer for about 30 minutes, stirring occasionally to make sure it will not burn to the bottom of the pot.
Serve hot and garnish with Crème Fraîche and cilantro. You can also serve it with tortilla chips or try our simple and delicious Pumpkin Crostini.
The total time is for cooking the Chili only, if you have to roast the pumpkin first then add an additional 30 minutes!