Sunday + an afternoon football game + a chill in the air = chili. Using a recipe from Guy Fieri as a starting point, but forgetting to reduce the quantities, we have chili to last a month.
Sundays are great for slow-cooked meals, especially in the fall when our afternoons are filled with soccer games. I started the chili early and set it on low before leaving for soccer. (We lost, but my daughter had an AWESOME penalty kick that hit the crossbar and almost went in. The goalie was able to get his gloves on it before it crossed the line…)
Walking back into the house, my olfactory triggered scents of paprika, cumin, pepper and chili filling the air. I can’t wait for halftime. And maybe post-game.
My hubby loved the chili but HATED the consistency of the chicken sausage. He didn’t like the slices of chicken with the ground turkey. I thought it added a different texture. He can pick his out.
Slow Cooked Sunday: Pumpkin Turkey Chili
Adapted from Guy Fieri
What you need:
- 6 pasilla chile peppers
- 4 tbs EVOO
- 2 ea red, yellow and orange peppers, chopped
- 2 sm jalapeno peppers, seeds removed, finely chopped
- 4 garlic cloves, finely chopped
- 1 red onion, diced
- 1 lb coarsely ground turkey (thigh and breast meat)
- 12 oz pkg Al Fresco Chipotle Chicken Sausage, sliced into half-moons
- 1 28 oz can San Marzano diced tomatoes
- 1 28 oz can San Marzano crushed tomatoes
- 1 15 oz can pumpkin puree
- 3 tbs chili powder
- 2 tbs smoked Spanish paprika
- 1 tbs ground cumin
- 2 tsp cayenne pepper
- freshly ground sea salt and black pepper, to taste
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pink beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 12 oz bag frozen yellow and white corn
- Shredded cheddar cheese, for garnish
- Southwestern tortilla strip chips
What you do:
- Rehydrate the pasilla peppers in hot water for 20 to 30 min.
- Remove stems and seeds then dice.
- Heat oil in lg saucepan over high heat.
- Add pasillas, peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes.
- Add turkey and gently stir, trying not to break up the meat too much;
- Cook until the meat is no longer pink, about 5 minutes.
- Add chicken sausage slices.
- Add diced tomatoes, crushed tomatoes and pumpkin.
- Stir for a couple of minutes.
- Transfer to slow cooker.
- Add broth and spices.
- Stir in beans.
- Cook on low for 2 hours.
- Place in serving bowls and garnish with cheese and tortilla strips.