Pumpkin turkey chili

Over the weekend it seemed Mother Nature decided it was time to end our summer drought. She went a little overboard, throwing a big storm which left power outages and flooding in its path across the Lower Mainland. A lighter, transitional rain to move us into autumn would’ve sufficed. Luckily, troops of BC Hydro workers were quick to mop the mess, considering the extent of the wreckage.

The change in weather triggered another storm, a cooking storm. Cooler weather means warmer food, big, cuddly blankets and a chance to bundle up in scarves, jackets and boots. It’s still anywhere from 16-20C outside, but we can get an early start on hearty soups and stews. After a rainy tempo last night, I was happy to come home to a big pot of pumpkin turkey chili. Paired with buttermilk cheddar biscuits, it was the perfect food to refuel after a stormy jaunt around the seawall. I cooked up the chili before heading out so all I had to do was reheat it and throw the biscuits in the oven. From start to finish, it only takes about 45 minutes to make. It’s one of my favourite chili recipes. The ground turkey is much leaner than ground beef, and the pumpkin puree gives the base a nice creamy texture. Topped off with sour cream, or plain Greek yogurt, and dinner is done!

Pumpkin turkey chili

Makes six servings

Ingredients:

• 1 tbsp olive oil
• ½ cup chopped onion
• 1 cup chopped carrots
• 1-2 chopped bell peppers
• 1 clove minced garlic
• 1 package ground turkey
• 1 cup pumpkin puree
• 1 24oz can crushed or diced tomatoes (undrained)
• 1 cup chicken broth
• 2 tbsp chili powder
• ½ tsp pepper
• ½ tsp salt
• 1 tsp cumin
• ⅓ tsp cinnamon
• ⅓ tsp nutmeg
• ⅓ tsp all spice
• 1 15 oz can black beans, rinsed and drained
• sour cream or plain Greek yogurt for garnish

Directions:

1. Heat the oil in dutch oven (or similar pot). Saute the onion, celery, yellow pepper and garlic for five minutes. Add turkey and continue to saute until meat is done.
2. Add tomatoes and simmer for five minutes.
3. Add pumpkin, broth, seasonings, and beans. Cover and simmer for 20 minutes.
4. Top with sour cream or Greek yogurt