Every time I plan to make a cold-weather food, it gets warm outside. Oh well. That didn't stop me from making pumpkin chili, a recipe I found while searching for things to make with the Abuelita chocolate sitting in my pantry.
It had just the right balance between sweet and savory. I was really pleased with the way it turned out, although I'll probably cut down on the spicy next time I make it (of course, TJ thought it was fine the way it is). I modified the original recipe a bit by using ground turkey and adding black beans, kidney beans, and corn. I think that adding sliced stewed tomatoes next time would be a nice touch, too. (This is starting to sound like a taco soup hybrid...)
Spicy Pumpkin Chili
2 lbs lean ground turkey
1 cup canned pumpkin puree
1 28 oz. can crushed tomatoes
1 cup tomato juice
1/2 Abuelita chocolate tablet
3 cloves garlic
1 chopped onion
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
olive oil
For the spice mixture:
1 tbsp black pepper
1 1/2 tsp cinnamon
1 tbsp oregano
2 tbsp salt
1 tbsp cumin
2 tbsp chili powder
2 tbsp ground paprika
2 tbsp ground chipotle pepper
Directions:
Saute onion and garlic in large pot over medium heat until translucent. Add ground turkey and spice mixture; cook until turkey is browned. Mix in pumpkin puree, chocolate, crushed tomatoes, and tomato juice.
Transfer turkey mixture into a crock pot; add beans and corn. Set crock pot on high and let it simmer for 6 hours. If you don't have a crock pot, you can leave it on the stove--give everything a good stir, lower the heat, and let simmer for 1 to 1.5 hours.
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