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BellaOnline's American Regional Cuisine Editor

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Pumpkin Chili with Ground Turkey Recipe

Guest Author - Launa Stout

This unlikely combination of pumpkin and turkey will result in a yummy fall
favorite that your family will request again.

I bet your family will enjoy it.

Gather these ingredients:

• 2 T. extra-virgin olive oil
• 1 small yellow onion
• 1 medium green bell pepper
• 2 jalapenos
• 2 cloves of garlic
• 1 pound of ground turkey, light or dark meat
• 1 (14.5-ounce) can of diced tomatoes, including their liquid
• 1 (15-ounce) can of pumpkin purée
• 1 cup of water
• 1 Tablespoon chili powder
• 1 tsp. ground cumin
• Salt and pepper to taste
• 1 (15-ounce) can of kidney beans
• 1 (15-ounce) can of black beans, rinsed and drained

Follow these simple steps:

1. Finely chop or dice the onion
2. Core, seed and chop the green pepper
3. Wear gloves when you work with the jalapeno pepper and take out the seeds and dice it
4. Finely chop the garlic cloves
5. Put the oil in a large pan on medium high heat
6. Add the onion, bell pepper, jalapenos, garlic and stir frequently for about 5 minutes until they are all tender
7. Add the ground turkey to the pot and cook it until it is browned
8. Add the tomatoes and stir with a wooden spoon
9. Add the pumpkin and stir with a wooden spoon
10. Add the water, spices and bring the mixture to a boil
11. Now you want to reduce the heat to medium low and add the beans and stir lightly
12. Put the cover on the pan and simmer for about 30 minutes
13. During the 30 minutes while it is simmering you will want to open the lid a few times to stir the mixture
14. Using a ladle put chili into bowls and serve it to your family and friends

Optional:

You can serve it from inside an empty pumpkin for a fun presentation.
This is also a great chili to serve inside bread bowls if that is your family preference.

Roasted Pumpkin Seeds

If you are scooping out a pumpkin to use as your serving bowl be sure to save the seeds.

Follow these easy steps to make a crispy snack:

1. Wash the pumpkin seeds
2. Put them on a paper towel on a cookie sheet
3. Pat them dry with another paper towel
4. In a saucepan melt butter- you will need 1 Tablespoon of butter for each cup of pumpkins seeds
5. Take the pan off the heat and put the pumpkin seeds in the melted butter and stir them around
6. Sprinkle them lightly with salt
7. Spread them on a cookie sheet in one layer
8. Bake them in the over at 250 degrees until the seeds are crisp and browning on edges
9. This may take between 1 to 1 ½ hours
10. Stir them occasionally with spatula to move them around on the cookie sheet so they can brown evenly
11. These are a yummy snack eaten warm or can be stored in the fridge and eaten cold

Pumpkins are a very versatile vegetable that you will come to appreciate more and more as you find opportunities to include it in your recipes.



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Content copyright © 2014 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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