October Recipe: Pumpkin Chili
One of the most popular recipes we have ever had for the Wine Club is Pumpkin Chili. This recipe is a variation on the original. It is a little spicier (if your taste buds run that way) than the original but it is also a bit simpler to prepare. Try it with the Matchbook Super Tinto Rey or the Rocco del Principe Fiano.
1 small yellow onion, chopped
1 green bell pepper, chopped
1 or 2 jalapeno peppers seeded and finely chopped
2 cloves garlic finely chopped
1 pound ground white or dark meat turkey
1 (14.5 oz) can diced tomatoes un-drained
1 (15 oz can pumpkin (DO NOT USE PUMPKIN PIE MIX)
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp fine sea salt
Ground black pepper to taste
1 (15 oz) can kidney beans, rinsed and drained
1. Heat oil in a large pot over medium heat. Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently, until tender, about 5 minutes.
2. Add turkey and cook until browned.
3. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans.
4. Cover and simmer, stirring occationally for 30 minutes more. Ladle chili into bowls and serve.
Posted on Thu, September 26, 2019
by Tiffany Olson filed under