While October has Halloween and its jack-o-lanterns, November has Thanksgiving and its pumpkin pies. In just a few weeks, the aroma of pumpkin pies baking in kitchen ovens will penetrate every room in homes across our nation.
Yet, did you know pumpkins are used in recipes beyond desserts? Have you ever considered adding pumpkin to your chili or your brisket? We have, and we discovered we enjoyed this change. Too, we learned that pumpkin is a good substitute for tomatoes.
Today, on Home Cooked Cuisine, we bring you Pumpkin Chili. This is a quick and simple recipe, and it cooks in the Crock-Pot at night while you sleep or during the day while you work. We love this recipe from Gina Homolka’s “Skinny Taste: Fast and Slow.” Check out our Home Cooked Cuisine blog in a few weeks to find our recipe for a hearty pumpkin brisket.
Happy Cooking from Kevin and Mom!
Pumpkin Chili
2 pounds lean ground turkey
2 ½ teaspoon kosher salt
1 teaspoon olive oil
1 small onion, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 (15 ounces) can Great Northern or navy beans, rinsed and drained
1 (15 ounces) can pinto beans
1 (15 ounces) can unsweetened pumpkin puree
2 4-ounce cans chopped mild green chiles
1 ½ tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 bay leaves
Fry turkey and one teaspoon of salt until done. Transfer to a Crock-Pot. Add oil to the skillet, reduce the heat to medium, and add the onion and garlic. Cook, stirring, until the onion is translucent, 3-4 minutes. Transfer to the Crock-Pot.. Add the broth, beans, pumpkin, green chiles, cumin, chili powder, oregano, bay leaves, and the remaining salt. Stir well. Cover and cook on high for 4 hours or on low for 8 hours.
Remove the bay leaves and adjust the seasoning to taste before serving. Enjoy!
