I really got into the whole “Fall” thing with this one. We had a surplus of pie pumpkins at the house and I decided that, rather than let them all go to waste, I’d experiment with making a pumpkin based chili. Pumpkin is also really really healthy. It turned out really good. There’s definitely a sweet pumpkin flavor but it’s still chili so it has a bit of a kick to it as well. As usual, I let the kiddos help out with it. Enjoy
4 cups fresh cooked pumpkin or 2 15oz cans pumpkin puree.
4 cups water
2 green bell peppers diced
1 onion diced
1 lb ground turkey
1 tbsp each of cumin, chili powder, onion powder, and garlic salt
3 tbsp brown sugar
1 tsp each of pumpkin pie spice, black pepper, and salt
1 can each of pinto beans, kidney beans, black beans, diced tomatoes with chilis.
So the first thing you need to decide is whether you’re going to use fresh cooked pumpkin, or canned pumpkin puree. If you’re using canned pumpkin puree, skip to step 3.
You probably only need one pie pumpkin to get 4 cups of fresh pumpkin. I cooked up 2 and froze the leftovers to use in bread, pie, or pancakes later. So start by cutting your pumpkin in half and scooping out the innards. Set them aside in a separate bowl.
Placed the hollowed out pumpkin in a glass baking dish filled about 1/2 in with water. Cook at 400*F for about an hour. The pumpkins are done when the outside is soft and squishy to the touch. While they are cooking, do steps 3, 4, and 5.
Once they are done cooking, let them sit for about 15 minutes and flip them over to cool faster.
Brown the ground turkey in a skillet and add it to the crockpot.
Drain the beans but not the tomatoes, and add them to the crockpot as well.
Add the cumin, chili powder, onion powder, garlic salt, pepper, salt, and brown sugar to the crock pot. Stir together and set on high.
Dice the green peppers and the onion and add them to the pot.
Once the pumpkins are cool enough to work with without burning your hands, scoop the pumpkin out from the shell and place into a large mixing bowl. Add the 4 cups of water to the pumpkin and whisk together. If you’re using the pureed pumpkin do the same thing. Then add this mix to the crockpot and stir it all together.
Cook on high for about 4 hours. Add cheese or sour cream or anything else you like on chili to top it off and enjoy.
*This recipe can be made vegan very easily. Simply take out the ground turkey and add another can of kidney beans. It won’t really change the flavor or consistency that much.
So, right now, you have the innards of the pumpkin sitting in a bowl to the side. What should you do with that. Well, click here for a second recipe for roasted pumpkin seeds. It’s one of my family’s favorites.
As always, thanks so much for reading. If you enjoyed the blog, please take the time to follow it by clicking on the link in the lower right hand corner of your screen. Happy Fall!