I love pumpkin and my husband loves chili. This is a dish that I have been able to combine both loves and we both be happy about it. It has also become a big hit with the rest of my family and they are constantly requesting it. —Catherine Walmsley, Phoenix, Arizona
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- 1 pound ground turkey
- 1 medium sweet yellow pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 2 cups chicken broth
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (15 ounces) tomato sauce
- 4 medium tomatoes, chopped
- 2/3 cup chili sauce
- 3 tablespoons brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried tarragon
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- Dash crushed red pepper flakes
- Dash cayenne pepper
- In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness. Yield: 6 servings (2-1/4 quarts).
Originally published as Pumpkin Turkey Chili in Reminisce
October/November 2011
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