With the hustle and bustle of the holidays, it is good to have an easy and delicious chili recipe on hand that is hearty and “heart healthy”..
Did you know that pumpkin is a “power food” with a ton of health benefits?
Why not double the recipe and freeze half?
Tip: Be sure to stock pile Pumpkin Puree this time of year (when it is readily available and on sale).
Pumpkin Turkey Chili (Calabaza Chili)
2 tablespoons Olive Oil
1 medium Onion, chopped
2 cloves of Garlic, minced
20 oz. Ground Turkey
7 oz. Smoked Turkey Sausage
2 (15 oz.) cans Black Beans, drained and rinsed
2 (11 oz.) cans Mexicorn
15 oz. can Crushed Tomatoes
15 oz. can Pumpkin Puree
32 oz. Chicken Stock
2 cups Water (I fill the emptied can of crushed tomatoes)
1.25 oz packet of Reduced Sodium Chili Seasoning
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon ground Cumin
1 tablespoon dried Oregano
1/4 teaspoon ground Cloves
1/2 teaspoon Cayenne Pepper
2 bay leaves
1/4 cup fresh Cilantro, chopped
Salt & Pepper
- Quarter the smoked turkey sausage lengthwise and thinly slice. Set aside.
- Warm 2 tablespoons of olive oil to a stock pot over medium-high heat.
- Add the onion and garlic. Season with salt and pepper to taste. Sautee until vegetables are tender (about 3-4 minutes).
- Add ground turkey and sliced smoked turkey sausage to onion/garlic mixture. Season with salt and pepper to taste.
- Sautee until ground turkey is cooked through.
- Add the black beans, mexicorn, crushed tomatoes, pumpkin puree, chicken stock and water to the stock pot. Stir to combine the ingredients.
- Add the chili seasoning, unsweetened cocoa powder, cumin, oregano, cloves, cayenne pepper and bay leaves.
- Stir to combine the ingredients. Adjust the salt and pepper to taste.
- Bring to a boil. Then simmer 45 minutes to 1 hour.
- Stir in the fresh cilantro. Discard the bay leaves and keep warm until ready to serve.
- Serve with your choice of “fixings”.