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I wanted to make my first batch of chili, snuggle under a blanket and watch football. Nothing beats steaming bowls of chili for Sunday football. The Pats didn’t play yesterday, I dislike bye weeks. But I made chili anyway, snuggled under a blanket and we caught up on our DVR’d shows.

pumpkin turkey chiliWhat you need:

  • 2-3 tbs EVOO
  • 1 1/2 lbs ground turkey
  • 1 Vidalia onion, peeled and chopped into 1/4”-1/2” pieces
  • 1 red pepper, seeded and chopped into 1/4”-1/2” pieces
  • 4 oz baby bella mushrooms, chopped into 1/4”-1/2” pieces
  • 2 garlic cloves, finely chopped
  • 1 28-oz can San Marzano tomatoes
  • 1 15-oz can pumpkin
  • 1/4 c apple cider
  • 1/4 c chocolate chips
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 29-oz can pinto beans, rinsed and drained
  • 1 15–oz can black beans, rinsed and drained
  • 1 7-oz can chopped green chiles, rinsed and drained
  • 2 tbs chopped fresh parsley
  • Freshly ground sea salt and black pepper
  • Shredded cheese, if desired

What you do:

  • In sautépan, heat about 2 tbs EVOO and add turkey.
  • Cook about 3 min, flip and cook another 3 min.
  • Transfer turkey to bowl.
  • With fork, “chop” turkey into small pieces.
  • Add more oil to pan, heat and add onions.
  • Season with salt and pepper.
  • Cook until softened, about 5 min, and add pepper and mushrooms.
  • Continue to cook, about 5 min, until peppers soften.
  • Transfer to bowl with turkey.
  • Heat slow cooker on high.
  • Drizzle olive oil on bottom and add garlic.
  • Add tomatoes and pumpkin.
  • Using immersion blender, puree until smooth.
  • Season with salt and pepper.
  • Add cider, chocolate, cumin, cinnamon and paprika.
  • Cook until chocolate melts, stirring occasionally.
  • Transfer turkey mixture to slow cooker.
  • Reduce heat to low and cook for 2 hours.
  • Add parsley, cheese and additional salt and pepper if desired.