Egg & Toast

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Turkey and Pumpkin Chili From the kitchen of kelpiep


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 2 jalapenos, ribs and seeds removed, 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 puree
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) can kidney beans, drained


Heat oil in large pot over medium high heat. Add onions, bell peppers, jalapeƱos and garlic and cook, stirring frequently, for 5 minutes, or until tender. Add turkey and cook until browned. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to low, then add beans. Cover and cook, stirring occasionally, for 30 minutes more. Ladle chili into bowls and garnish each portion with a dollop of sour cream and chopped cilantro.

This card was lovingly borrowed from squidfingers