Pumpkin and turkey chili

Yield: 1 Servings

Measure Ingredient
1 pounds Ground turkey
1 large Yellow onion, diced
½ Pumpkin, (2-1/2 to 3 pound) cubed and roasted (see notes)
2 tablespoons Olive oil
3 Cloves garlic, chopped
2 cups Tomato sauce (use a thinner one)
1½ cup Defatted chicken stock or canned broth
2 tablespoons Chili powder (chileheads modify to taste)
1 tablespoon Paprika
1 teaspoon Ground cumin
1 tablespoon Fresh oregano, chopped -OR-
1 teaspoon Dried
Freshly ground black pepper to taste
1 tablespoon Salt
1 can (15 ounce) pinto or kidney beans, rinsed and drained OR-
1½ cup Cooked navy or cannellini beans

San Jose Mercury-News, Oct. 23, 1996, p. 4F posted by Tony Lima (tony.lima@...)


1. In a non-stick skillet, cook the ground turkey over medium heat until cooked through and no longer pink in the center.

2. In a Dutch oven or small stockpot, saute onions and pumpkin in olive oil over medium heat until soft, about 10 minutes.

3. Add cooked turkey and remaining ingredients, bring to a boil and turn heat down to low. Simmer 40 minutes. Adjust seasonings to suit your taste. Serves 6.


1. Cut the pumpkin cubes the same size as the bean being used.

2. To roast pumpkin pieces, first cut pumpkin in half. Scoop out the seeds and stringy pulp. Place the halves skin side up and shave off the skin. Use a sharp chef's knife and always cut away from you. Cut the peeled pumpkin into slices, then into ½-inch cubes (see note 1). Place on a well-oiled cookie sheet, sprinkle with salt and pepper and roast at 400 degrees for ½ hour or until tender, tossing occasionally.

Notes by Tony Lima:

That sounds like a heck of a lot of salt! Posted to CHILE-HEADS DIGEST V3 #139 Date: Wed, 23 Oct 1996 11:00:00 -0700 From: tony.lima@... (Tony Lima)

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