Pumpkin Turkey Chili {with kale & corn}

by Lauren

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We thought a pumpkin recipe was appropriate in honor of Halloween. Not that pumpkin recipes are ever inappropriate though…

When Chris and I were in Europe for our honeymoon I would occasionally check in on Facebook or Instagram and thanks to all my favorite bloggers, I swear all I saw were delicious pumpkin cookies, pumpkin bread, pumpkin soup, pumpkin pie, pumpkin everything!

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I’m here to tell you, Portugal and Spain don’t do pumpkin, at least as far as I could tell. I not only didn’t see it on one menu but no one even used them as pretty Fall décor. Such a shame. I would have been much more torn up about this it had I not been living the dream (without pumpkins) in Europe at the time.

The last three days of the trip, I couldn’t stop thinking about pumpkin food. Fortunately, my best friend reads minds and sweetly brought us a bag of homemade pumpkin cookies when she picked us up from the airport.

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The next day, despite extreme jet lag and a long day at work, I was determined to make a large pot of pumpkin chili. After eating leftovers for 3 days, we still weren’t over our pumpkin cravings but this recipe (and the cookies) did help out quite a bit.

I’m still waiting for a 2 hour lull in our schedule so I can make pumpkin bread though.

This chili has just a hint of pumpkin in it from the puree. The pumpkin spice really ties it all together and even if you have pumpkin-haters (do those exist?) in your family, this chili won’t disappoint.

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Pumpkin Turkey Chili {with kale & corn}
Serves 6

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
2 cloves garlic, finely chopped
1 pound ground turkey
1 (15 ounce) can kidney beans or black beans, rinsed
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can pumpkin purée
3/4 cup frozen corn
2 cups kale, roughly chopped
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt and pepper

Directions

Heat oil in a large pot; add onion, bell pepper, and garlic and cook, until softened. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, pumpkin pie spice, salt and pepper and bring to a boil. Reduce heat and add beans, corn, and kale. Cover and simmer, stirring occasionally, for 30 minutes more.

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From the Little Yellow Kitchen,

Lauren

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