Monday, October 17, 2011

Pumpkin Poblano Chili

It seems that there are a million and one ways to make chili. For at least a few decades, I've been hooked on my mom's "Chili Non Carne" recipe, whom she stole from a neighbor back when we lived in Virginia. It will always be a favorite of mine.

However, lately I've been intrigued by this "pumpkin" chili concept. Last week, it seemed like it was everywhere- on Facebook, friends telling me about it, and my favorite blogs featuring it. After reviewing all of the methods, particularly my BFF Ami's version, I came up with my own.

I thought it was delicious and an excellent post-race recovery meal after running Nashville 50 mile race the day before. A pot of meat, veggies, and beans will no doubt help push the muscle fatigue out of the body. Unfortunately, Grant wanted me to pick out anything green in his bowl. Then, he reached for a can of Hormel turkey chili and said that he would prefer this. Wow, that was a slap in the face but he's only 10 and hopefully he will be less picky as he gets older....hopefully.

  • 3 cans of cannelini beans (rinsed and drained)
  • 4 cans of petite diced tomatoes
  • 1 can pumpkin puree (not pie filling)
  • 1 large vidalia (sweet) onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 small can of green chilis, drained and chopped
  • 3 poblano peppers (**roasted in the oven for 15 minutes on 400, roughly chopped)
  • 1 tbs of extra virgin olive oil
  • 2 tbs of cumin
  • 3 tbs of chili powder
  • 2 cups of low sodium vegetable or chicken stock (add more if needed)
  • 2 packages of fat free ground turkey breast
  • salt and pepper to taste
  • green onion, chopped, optional
  • monterey jack cheese, shredded, optional
  • low fat or fat free sour cream, optional
  • tortilla chips, optional
In an extra large pot, cook ground turkey on medium-high heat with olive oil and break it up as you are cooking it. Add freshly ground pepper. Once cooked through, remove from the heat and place in a bowl.

In the same pot, saute onion, garlic, green and yellow pepper for about 5 minutes on low-medium heat. Add some more olive oil if necessary. Add chili powder, bay leaf, and cumin and mix through. Continue to cook for 5 more minutes. Then, add beans, tomatoes, green chilis, pumpkin puree, stock, and add back the ground turkey. Mix thoroughly and bring up to high heat. Once it starts to boil, bring it back down to low heat. Allow to cook for about an hour. Salt and pepper to taste.

**While the pot of chili is simmering, slice in half the poblano peppers, removing the seeds, and place flat on a cookie sheet with a little it of olive oil. Roast in the oven for 15 minutes on 400 degrees. Remove from the heat and when cooler, roughly chop them and add them to the pot.

Garnish the chili with sour cream, cheese, and green onions. Serve with tortilla chips for dipping. 

1 comment:

  1. Yum, this sounds delicious. I like how you used cannelini beans and turkey. Can't wait to try!