Chili Time

During our most recent blizzard we had a pot-luck at one neighbor's house. She made the most awesome chili and graciously shared her recipe (since she had gotten it from a magazine years back).  Today our church was having a pot-luck chili dinner and there were probably 8 different pots of chili (along with LOTS and LOTS of fixin's).  This chili was in a bigger crock pot than most, and every scrap of it was gone! So people must have really liked it.


I think you could make it without the turkey if you wanted to go all veg - but I think if doing so you might want to put in another can of kidney beans, or mix in some small bits of tofu with the sauted vegetables.

Pumpkin Chili Mexicana

2 Tbsp vegetable oil               

½ cup chopped onion

1 cup chopped red bell peppers

1 clove garlic
1 lb ground turkey

2 (14.5 oz) cans canned, peeled and diced tomatoes

1 (15 oz) can Libby’s 100% Pure Pumpkin Puree

1 (15 oz) can tomato sauce
1 (15.25 oz) can kidney beans, drained
1 (4oz) can diced green chiles
½ cup whole kernel corn
1 Tbsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp ground black pepper

1.   Heat vegetable oil in large saucepan over medium high heat.  Sauté onions, peppers, and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.  Add turkey; cook until browned.  Drain.

2.    ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn chili powder, cumin, salt and pepper.  Bring to a boil.  Reduce heat to low.  Cover.  Cook, stirring occasionally, for about 30 minutes.

Serve with cornbread, of course!