Slow-Cooked Pumpkin Turkey Chili

Yesterday was the first cold and rainy day of fall--a perfect day for being indoors and for curling up with a good book, an ornery two-year-old, and a warm bowl of chili. Pumpkin and turkey might sound like odd choices for chili, but believe me, they are the perfect counterpoint to a gray, autumn day. And the results were simply amazing!

Slow-Cooked Pumpkin Turkey Chili

Ingredients:

1 Tbsp. olive oil

1 cup onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup red bell pepper, chopped

1/2 cup yellow bell pepper, chopped

1 clove garlic, minced

1 can (14.5 oz.) diced tomatoes with liquid or 6 small to medium sized Roma tomatoes, chopped

1 lb. ground turkey

2 cups pumpkin purée (1 small baking pumpkin provides around 3 cups)

1 1/2 Tbsp. chili powder

1 to 1 1/2 cups water

Desired amounts of marjoram, oregano, sage, ground cumin, salt, and pepper (I used small amounts of the marjoram, oregano, and sage, and added more of the ground cumin.)

Desired amounts of shredded cheddar cheese and sour cream.

Method:

If using a real pumpkin instead of the canned pumpkin purée, cut the pumpkin in half and scrape out and discard the seeds and dark, orange-colored flesh. Scoop out the remaining pumpkin, and purée until you achieve the consistency of a soft, creamy paste.  (I found out later that it's easier if you cook the pumpkin halves first--for 20 minutes in a steamer or 45 minutes in a 350 degree oven--before pureeing.)  Set aside 2 cups of the pumpkin purée. The remaining 1 cup can be used to make mini pumpkin pie cups.

Heat olive oil in a large skillet over medium heat, and sauté the onion, green bell pepper, red bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly browned. Pour the meat mixture into a slow cooker. Mix in the tomatoes and the pumpkin purée. Add water, and season with chili powder and desired amounts of the remaining spices. Cover and set on low for 4 to 6 hours. If using fresh tomatoes and pumpkin that is not from a can, allow for the full 6 hours of cooking time.  

Ladle generous servings of chili into soup bowls, and top with cheddar cheese and sour cream. Serve with the bread or roll of your choice.

Serves 4 to 6.

        Two of the several pumpkins we got at Schaake's Pumpkin Patch in Lawrence.

                   
                     Topped with sour cream and cheddar cheese, and served with a ciabatta roll.