I’m sure anyone living in Southern California is saying, “Chili? In 90 degree weather? Are you crazy?” Maybe. But it is fall, after all, and I’ve been itching to cook with pumpkin. I also purchased ground turkey, so it seemed fitting that I combine the two to make chili. Though the pumpkin is almost entirely masked by the other ingredients, it still adds a subtle sweet and earthy flavor.
1.25 lb. ground turkey, cooked
2 tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
5 Roma tomatoes, diced
1 red bell pepper, diced, seeds removed
1 orange bell pepper, diced, seeds removed
2 serranos, finely diced
3 cups chicken broth
29 oz. Libby’s pumpkin puree
3 cans (45 oz.) black beans, rinsed and drained
2 tsp. dried parsley
1 1/2 tsp. cayenne
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
Salt and pepper, to taste
Low-fat sour cream, for garnish
Fresh parsley, for garnish
Heat a large skillet over medium-high heat. Add olive oil, then add onion, garlic, bell peppers and serranos. Cook until aromatic and tender.
Transfer veggies to a slow cooker, then stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Season with salt and pepper, as needed. Divide chili among bowls and top with low-fat sour cream and fresh parsley, if desired.