Autumn Pumpkin Chili
The pictures aren’t great – sorry. I should have stirred it in the slow cooker before taking the first one so it doesn’t look watery (it wasn’t!), and I should have taken another one in the bowl before I ate most of it! Oops.
This recipe comes from Taste of Home. It is subscriber-only content online, so I can’t give you the exact recipe, but I’ll give you the gist:
Sautee onion, garlic, and two bell peppers (two, different colors for aesthetic appeal!). I got excited and forgot the sautee part, so I just chopped them all and put them in the slow cooker. Still turned out fine.
Cook up some ground turkey. Add it to the slow cooker. You can use ground-whatever, but I did the turkey like the recipe calls for.
The recipe calls for a can of solid-pack pumpkin, which would be easy. I had half of a sugar pumpkin left over after the hubs made pumpkin pancakes, so I cooked it up and scooped it into the pot. I was about 1/2 cup short, so I used up some leftover canned pumpkin from some pumpkin smoothies I made a few days before. I was still about 1/4 cup short. I didn’t want to open an entire can of pumpkin for the 1/4 cup I needed, so oh well. It was 1/4 cup short.
Add a 14.5 oz can of diced tomatoes with their juice. I used a pint of my canned tomatoes.
Add 4 1/2 teaspoons of chili powder, plus 1/4 tsp each salt and pepper.
We ended up adding about a teaspoon of cumin to the pot, which I think it really needed. I also added a can of black beans, since I really like beans in my chili.
Served with Erdinger Octoberfest Weissbier.