Fresh Pumpkin Turkey Chili



Now that I have discovered the amazingness of GARLIC OIL, I have attempted to make some of my favorite dishes again, incorporating the garlic oil. I still made this pumpkin chili without onion (I know, crazy) but used the garlic oil to add some much needed garlic flavor. Hey, it does the trick for an Italian like me who has lived without garlic for almost two years now (because of FODMAPs, in case you are new to my blog)!

Fall Harvest Pumpkin Turkey Chili
(Serves 4)
Ingredients
2 T garlic olive oil
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 pound ground turkey
1.5 cans diced tomatoes (14.5 ounce cans)
1/2 can black beans, strained
2 cups pumpkin puree
1.5 T chili powder
1 t cinnamon
1.2 t ground black pepper
Dash of salt

1/2 cup cheddar cheese, shredded

1/2 cup Greek yogurt

*** If you would like to use garlic and onion, use plain olive oil instead of garlic oil, and add 1 clove minced garlic and 1 cup chopped onion ***

 

Directions

1. Cook the pumpkin in the oven for about an hour at 375 degrees. Half way into the cooking process pierce some slits into the sides of pumpkin (it will be soft enough to pierce at this point). Once it’s cooked, scrape out the seeds, discard, then scrape out the flesh. ** You could also choose to use canned pumpkin puree **

2. Heat oil in a large skillet over medium heat and saute the bell peppers (and garlic and onion, if you are using them).

3. Stir in the turkey and cook until browned.

4. Transfer vegetables and turkey into a slow cooker or a Le Crueset skillet (I used the latter). Mix in tomatoes, beans, and pumpkin, then add seasonings.

5. Cover and cook on a very low setting for about 2 hours (possibly longer if using a slow cooker).


The pumpkin “shell” was very sturdy and thick. It would make a nice bowl if you want to serve your chili in the bowl. I had to serve five people and only had two pumpkin shells, so I wasn’t able to be so creative.

This chili was very, very thick. I like my chili thick, but on this particular day Nick and I were having my parents and brother over for dinner…..


If I would have kept the chili as is, it would not have served all 5 of us, so I thinned the chili with some low sodium chicken broth (~ 2 cups).


I served it with cheddar cheese and plain Greek yogurt. My dad, who “hates yogurt” had no idea this was Greek yogurt and not sour cream. Nick noticed, but thankfully he didn’t say anything or else my dad would have been PISSED! The only reason Nick knew it was Greek yogurt was because, as he said, “We don’t have sour cream, so I knew it was yogurt!”.



Everyone enjoyed this chili, even my picky brother.

QUESTION: Do you ever add cinnamon to your chili? Do you have an ingredient that you always add to recipes? I add cinnamon to just about every recipe I make! Growing up my grandma also added it to her lasagna and I swear it “made” the lasagna. I’m obsessed.

Comments

  1. says

    YUMMMY!!!

    I want to add your link to my previous pumpkin post – so many great things to do with pumpkin- an amazing FRUIT!

    I do or have added cinnamon -it’s a very Ohio thing to do from what I remember growing up in PA! I also try to add cinnamon to almost anything and I also add almond extract frequently instead of vanilla.

    I was waiting to see if you tried serving it in the shelled out pumpkin. You mentioned it being very thick- do you think it would have held up in the shell? I’d bet it would make a great presentation, not sure if it’d work though.

  2. says

    YUMMMY!!!

    I want to add your link to my previous pumpkin post – so many great things to do with pumpkin- an amazing FRUIT!

    I do or have added cinnamon -it’s a very Ohio thing to do from what I remember growing up in PA! I also try to add cinnamon to almost anything and I also add almond extract frequently instead of vanilla.

    I was waiting to see if you tried serving it in the shelled out pumpkin. You mentioned it being very thick- do you think it would have held up in the shell? I’d bet it would make a great presentation, not sure if it’d work though.

  3. says

    Bookmarked! I love this idea (down to the tiny details of the cinnamon and the greek yogurt!).
    I probably won’t make it…because I just know myself, but my mom definitely will…so I’ll get to enjoy it :)

  4. says

    minus the turkey, i’d love this!! i’m not sure about the cinnamon in chili? It goes well with sweet potatoes / squash so it might just be amazing. thanks for the recipe!

  5. says

    So wonderful you can use garlic oil! I add cinnamon to a lot of things, but never had it in chili…Too funny about your dad and the Greek yogurt. My dad is exactly the same-can’t stand yogurt, but loves sour cream. I think I’m going to have to try this with him some time :-) Your chili recipe sounds amazing!

  6. says

    That’s a lot of pumpkin! Sounds great! I think chili powder, cayenne, and paprika are musts in chili…that’s my secret ingredient mix! Happy weekend, girl! Can’t wait for the 11th!

  7. says

    love love love love LOOVE this recipe! i’m buying a pumpkin this weekend and totally making this asap! especially because we’ve got a brand spankin’new bottle of garlic olive oil whatuuuuup

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge