RECIPE: TURKEY PUMPKIN CHILI
For me, chili is the epitome of winter food. Its name even speaks to cold winter days. Turkey pumpkin chili is by far my favourite kind of chili. It's so good. And, chili seems to be synonymous with Super Bowl Sunday, which is coming up this weekend. So, if you're hosting a party or you just want to get in the football spirit, check out this this crockpot recipe.
2x 15oz cans dark red kidney beans
1 28oz can pumpkin puree
1 28oz can crushed tomatoes
3 tablespoons extra virgin olive oil
1/2 cup onion, chopped finely
3 cloves of garlic, minced
1 zucchini, chopped finely
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 pound extra lean ground turkey
2 tablespoons chili powder
1/2 teaspoon cayenne powder
1/2 teaspoon cinnamon
3/4 teaspoon sea salt
In a crockpot, add beans, pumpkin and tomatoes and turn heat to high.
Heat 2 tablespoons of oil in a pan on medium heat. Add onions and garlic and cook for about two minutes. Add the zucchini and peppers to the pan and cook until all vegetables have softened, stirring often. Add all vegetables to the crockpot.
Add one tablespoon of oil to the hot pan. Add ground turkey meat and cook, breaking up the meat with a spatula as it cooks. Cook until the meat is no longer pink. Add to the crockpot with spices and stir. Cook on high for 4 hours or on low for 8 hours.
Serve with shredded extra old cheddar cheese and enjoy!
(Makes 6 generous portions)