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Pumpkin Turkey Chili

    1 medium pumpkin, 4 to 5 pound, or 2 cup solid pack pumpkin
    1 small yellow onion, chopped
    1 clove garlic, minced
    1 red bell pepper, cored, diced
    2 tablespoons vegetable oil
    1 pound lean ground turkey
    4 cups diced tomatoes
    2 cups tomato sauce
    2 cups cooked kidney beans
    1 cup whole corn kernels
    1/2 cup diced green chilies, to taste
    1 tablespoon chili powder
    1 teaspoon ground cumin
    Salt and fresh black pepper

    Cut lid in top of pumpkin; set aside. Remove seeds and pith; replace lid.
    Bake at 375 degrees F for 20 minutes. Scoop out pumpkin flesh, leaving at
    least 1/2-inch to hold pumpkin shape. Dice pumpkin and set aside.
    Reserve pumpkin shell.

    In 6-quart saucepan, sauté onion, garlic and bell pepper in oil 5 minutes or
    until tender. Add ground meat; cook, stirring, until browned. Drain. Add
    tomatoes, tomato sauce, reserved pumpkin (2 to 3 cups fresh or 2 cups
    canned), kidney beans, corn, chilies, chili powder, cumin, salt and pepper.
    Bring to a boil; reduce heat, cover, simmer 30 minutes or to desired
    consistency. Stir often.

    Adjust seasoning. Serve from reserved pumpkin shell. Garnish if desired
    with shredded cheese and sour cream. Serve over cooked rice.

    Makes 6 to 8 servings


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