Every year I feel less and less inclined to dedicate my time to crafting a humorous, creative, I-spent-60-bucks-on-clothes-I’ll-wear-once Halloween costume. Although I’ve fully enjoyed dressing up for a night of frights in the past, right now the mere thought of stepping inside my local Halloween superstore makes me exhausted. So I am all the more thankful to be bypassing the Black Swan tutus and Nicki MInaj-inspired wigs in favor of attending a friend’s nuptials this weekend in Chicago. Saved by the (wedding) bell.
Pumpkin Turkey Chili
Yield: 6-8 servings
- 2 Tablespoons olive oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- 3 cloves garlic, minced
- 1½ teaspoons salt
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (15-oz.) can diced tomatoes with chilies
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (10-oz). can condensed tomato soup
- 1 cup water
- 2 cups pumpkin puree
- Blue corn tortilla chips, for garnish
- Sour cream, for garnish (optional)
- Chopped scallions (green parts only), for garnish
- Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin, salt and ground turkey. Sauté until the turkey is fully cooked.
- Add all of the remaining ingredients except for the chips, sour cream and scallions.
- Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.
- When ready to serve, top a bowl of the chili with a dollop of sour cream (optional), a few blue corn tortilla chips and chopped scallions.
- Kelly's Notes:
- For a vegetarian version of this chili, simply leave out the ground turkey or substitute in additional beans. Kidney beans would work well since they tend to hold their shape.
- Rather than garnish your bowl with blue corn tortilla chips, crumble a handful of the chips into the bottom of the bowl then ladle the chili on top.