I didn't actually make this. You see, last week Joe worked the night shift, so our time together was short or non-existent. The original plan was that Joe would help chop things up and then I would get home and make it, but time was of the essence, so he went ahead and followed the recipe. He did a wonderful job, and I hope that he'll take the lead more often in the kitchen!
Like most chilis, this was better the second day. I loved the hint of cinnamon and thought it brought out the pumpkin flavor. I thought it looked a little thick, so I added about a cup of pumpkin beer just to thin it out slightly. There is nothing quite like coming home to a delicious pot of chili on the stove!
Turkey Pumpkin Chili
source: Cara's Cravings
1 cup chopped onion
3 cloves of garlic, minced
2 medium sized peppers, diced
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade
Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.
Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.
Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc.