I like it when my toddler sees a vegetable and eats it to his delight just as much as you do. But, sometimes my best laid plans just don’t work like they are supposed to and it’s been a couple of days since he has eaten anything that is green or leafy. I don’t want all of our vegetable experiences to be hidden; if he’s part of this family he has to learn how to eat them, but sometimes I don’t have any fight left in me. That is where this chili comes into play. It’s spicy and meaty like any good chili should be plus it has the hidden pumpkin that nourishes the three year old without him even knowing.
We loved this covered in cheese with a dollop of sour cream. It’s officially made it on the chili rotation list.
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
1 1/2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup chicken broth
1 1/2 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
Ground black pepper, to taste
1 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium-high heat. Add the onion, pepper and jalapeño and stir until the onion has softened, two to three minutes. Add the garlic and stir for 30 seconds. Add the turkey and cook until browned. Sprinkle with the chili powder, cumin and cinnamon and stir. Add the tomatoes, pumpkin and chicken broth and bring to a boil.Reduce heat to medium-low, add the beans, cover and simmer for 30 minutes. Check on it every five minutes or so and stir to make sure it’s not getting stuck on the bottom of the pan.
Recipe adapted from these two recipes: Whole Foods and the Green Forks.
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped, chopped
- 1 green bell pepper, cored, seeded and chopped
- 1½ jalapeños, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 pound ground white or dark meat turkey
- 1 (14.5-ounce) can diced tomatoes, with their liquid
- 1 (15-ounce) can pumpkin purée
- 1 cup chicken broth
- 1½ tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Ground black pepper, to taste
- 1 (15-ounce) can kidney beans, rinsed and drained
- Heat oil in a large pot over medium-high heat. Add the onion, pepper and jalapeño and stir until the onion has softened, two to three minutes. Add the garlic and stir for 30 seconds. Add the turkey and cook until browned. Sprinkle with the chili powder, cumin and cinnamon and stir. Add the tomatoes, pumpkin and chicken broth and bring to a boil.Reduce heat to medium-low, add the beans, cover and simmer for 30 minutes. Check on it every five minutes or so and stir to make sure it's not getting stuck on the bottom of the pan.
- Recipe adapted from these two recipes: Whole Foods and the Green Forks.
