Sunday, October 23, 2011

Pumpkin Turkey Chili

My Dad was at the supermarket recently, and attached to one of the coupon booklets by the front door was a recipe for Pumpkin Turkey Chili.  Thinking it would be something I might want to try, he grabbed it for me.

I had to really paleo-ify the recipe, but the idea for it still came from a Baker's Supermarket circular in Omaha, Nebraska.  Just goes to show you that inspiration for fantastic paleo meals can come from unlikely sources!  I would never have thought that pumpkin puree and diced tomatoes could taste so good together, but they do.

This is a creamy, hearty chili full of flavor.  I'm totally making this again, probably with shredded turkey post-Thanksgiving.

The Tools:

- 4 qt. crockpot

- 14.5 oz can pure pumpkin puree
- 14.5 oz can diced tomatoes
- 2 bell peppers (I used one green and one red, but any color combination would work)
- 1 medium sized onion
- 3-4 cloves garlic
- 1 lb. ground turkey
- 1 1/2 T chili powder (or more to taste)
- 1/2 t black pepper
- dash cumin
- dash salt
- 1/2 cup water

The Process:

Toss some olive oil in a saute pan and brown the ground turkey.

While it's slowly browning, chop up the bell peppers, onion and garlic.  When the turkey is mostly browned, add the veggies to the pan and cook for 5-7 minutes until they've softened.

Dump the turkey and veggies in the crockpot.  Add the remaining ingredients to the crockpot.

Let it cook on low for 5-6 hours.  Sprinkle some cheese on top if you so desire, or stir in some more chili powder for an extra kick.


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