The weather has been all over the place so far this Fall! It’s been really hot, more like Summer, for a few days. It’s been warm and rainy, reminiscent of Spring. It’s been sunny & brisk with some wind, as it should be, in the Fall. Fortunately, it has not been cold and snowy yet around here, but there is a good amount of snow predicted for parts of the Rockies over the next few days. I hope they keep the snow out there, because I am not at all ready for that here in the Midwest yet!

But I am ready for some hearty soups & stews for the Fall season. This is our latest find. It falls into the stew category. (Stay tuned for a future post on the differences between soups & stews & why chili is considered a stew.) This chili gets its wonderful Fall color from the bell peppers, diced tomatoes, and pumpkin. These all add rich flavor, along with the onion. And there’s spice from the chili powder & black pepper.

Whether you’re tailgating at a football game, watching a game at home with friends, or looking for a seasonal dinner idea, Pumpkin Turkey Chili works. It’s a colorful and flavorful dish. 

Pumpkin Turkey Chili

Pumpkin Turkey Chili (adapted from allrecipes.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 14.5-ounce can diced tomatoes, undrained
• 1 15-ounce can (about 2 cups) pumpkin puree
• 1-1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 2 scallions, chopped
• shredded Cheddar cheese & sour cream for serving, if desired

Directions:

Heat the oil in a large Dutch oven over medium heat, and sauté the onion, bell peppers, and garlic until tender.

Saute the peppers, onion, & garlic.

Stir in the turkey, and cook until the turkey is evenly browned.

Add in the turkey . . .

. . . and cook until evenly browned.

Drain the turkey mixture, and add in the undrained tomatoes and pumpkin puree.

Add the undrained tomatoes to the pot.

Add the pumpkin puree to the pot.

Season the stew with the chili powder, pepper, and salt. Reduce the heat to low, then cover and simmer for 20 minutes.

Add the seasonings to the stew.

Serve the chili topped with the scallions, and add Cheddar cheese and sour cream to the servings, if desired.

Serve the chili with chopped scallions, Cheddar cheese and sour cream.

Get your Fall game on!  ~Linda

Pumpkin Turkey Chili (adapted from allrecipes.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 14.5-ounce can diced tomatoes, undrained
• 1 15-ounce can (about 2 cups) pumpkin puree
• 1-1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 2 scallions, chopped
• shredded Cheddar cheese & sour cream for serving, if desired

Directions:

Heat the oil in a large Dutch oven over medium heat, and sauté the onion, bell peppers, and garlic until tender. Stir in the turkey, and cook until the turkey is evenly browned. Drain the turkey mixture, and add in the undrained tomatoes and pumpkin puree. Season the stew with the chili powder, pepper, and salt. Reduce the heat to low, then cover and simmer for 20 minutes. Serve the chili topped with the scallions, and add Cheddar cheese and sour cream to the servings, if desired.