ITS FALL, Y’ALL. It took forever to get here, but we are finally reveling in the glory of good weather. Fall is basically a a blip on the calendar down here in south Louisiana, but I will take whatever the good Lord gives me. This 8-month preggo was tired of 90 degree days well into October, so the fact that I am wearing a sweater and sipping warm tea is a welcomed gift. Forget the whole changing leaves bit. That doesn’t happen here. But a fun + spunky two year-old in cute sweaters?! YES AND AMEN.
I was ITCHING to jump into the most glorious part of Fall- SOUPS. I love a good pot of soup. Easy to put together, hard to mess up, and great for leftovers. All of the good things in one dish. I also LOVE pumpkin. The first fall after Patrick and I got married, he actually had to ask me to calm down on the pumpkin-everythingness when he woke up one morning to pumpkin spice in our coffee grounds. I went a little overboard adding pumpkin to all the things, and have since turned down my basic-ness while still enjoying that wonderful orange gem of a squash. Yes, I love typical pumpkin baked treats, and even a homemade pumpkin syrup for coffee, but I also love using it in something savory and comforting like a chili. This turkey-based chili is warm, comforting, nutritious, and hearty- all the right things for I am looking for these days.
As I note below, I made this version a bit more mild since I am also cooking for a toddler these days, but feel free to add extra chili powder or even 1/2 tsp cayenne if you are looking to spice things up! Or you can do as I do and just add a hefty dose of hot sauce to your own bowl.
This dish is a great meal prep for the week or awesome for a fall gathering. I just may make it for friends on Halloween next week! Go ahead and make some fresh cornbread to go with it, if that is your kind of thing 😉
LET’S GET TO IT.
TURKEY PUMPKIN CHILI
1 Medium Yellow Onion, diced
3 Cloves Garlic, diced
1 lb. Ground Turkey
1 4 oz. Can Green Chilies
1 28 oz. Can Peeled Whole Tomatoes
1 15 oz. Can Pumpkin Puree
1 1/2 Cups Chicken Stock
2 15 oz. Cans Red Kidney Beans, drained + rinsed
1 Tsp Salt
1 1/2 Tsp Cumin
3 Tbl Chili Powder
1 Tsp Oregano
Heat about two tablespoons of olive oil in a heavy-bottomed pot (I used my cast iron dutch oven) over medium-high heat. Once hot, toss in the diced onion and sauté until soft and translucent. Toss in the garlic and sautee with onions for about 30 seconds, until fragrant.
Add in the turkey and stir it in to brown. Brown the ground turkey and stir in the green chilis.
I use a can of whole tomatoes instead of crushed because from what I have learned, the highest quality tomatoes are used in the peeled and whole cans. This is where I get my hands dirty. With clean hands, break up the whole tomatoes through your fingers and add to the pot with all of the sauce in the can.
Stir in the pumpkin, chicken stock, beans and spices.
Bring to a boil and turn down to a simmer, allowing it to cook for at least 20-30 minutes. I find with these kinds of dishes, the longer they sit + simmer, the better the flavors.
Taste for salt + add more as needed.
Serve with hot cornbread + a bottle of hot sauce near by. I topped with a hefty dose of my favorite, Tapatio.
*I made more mild since I also feed a toddler, but would add more chili powder or even cayenne if I was making just for adults. *