Cassie’s Ruminations

Southwestern Turkey Pumpkin Chili

This is my take on a multitude of similar recipes out in the ether of the internet. I made this in the crockpot, but it could easily be made on the stove as well.

For all that the ingredients sound a little bizarre, it works very well together. It won’t replace my regular chili recipe, but it was a nice change of pace. If you make cornbread and serve with salad, this could easily stretch to serve 6-8.

Southwestern Turkey Pumpkin Chili
Serves 4 generously

1 tbsp canola oil
4 cloves garlic, pressed
20 oz ground turkey
1/4 tsp kosher salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp onion powder
1 tsp Mexican oregano (do not substitute Italian – the flavor is very different)
1 tbsp chili powder (I like Gebhardt Chili Powder)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 4-oz cans mild diced green chiles (I like Hatch Green Chiles)
2 15-oz cans black beans, drained (I like Bush’s Best Black Beans)
1 15-oz can pumpkin (pure pumpkin, not pie mix)
1 28-oz can crushed tomatoes
1/2 cup frozen corn
1 cup frozen sweet pepper strips (I like the three color mix)

Heat the oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds or until just turning golden and fragrant. Add the turkey and all of the spices (up through cinnamon in the ingredient list), and brown well.

Add the turkey to a 6 quart or larger crock pot. Add the rest of the the ingredients and stir to combine. Cook on low for 6-8 hours.