[CH] Annual fall recipe: pumpkin chili
Tony Lima (TonyLima2@att.net)
Sun, 30 Sep 2001 17:24:22 -0700
In what has become an annual signal that fall has arrived, I
once again offer the recipe below. - Tony
Pumpkin and Turkey Chili
San Jose Mercury-News, Oct. 23, 1996, p. 4F
posted by Tony Lima (TonyLima2@att.net)
Ingredients:
1 pound ground turkey
1 large yellow onion, diced
1 2-1/2 to 3 pound pumpkin, cubed and roasted (see notes)
2 tablespoons olive oil
3 cloves garlic, chopped
2 cups tomato sauce (use a thinner one)
1-1/2 cups defatted chicken stock or canned broth
2 tablespoons chili powder (chileheads modify to taste)
1 tablespoon paprika
1 teaspoon ground cumin
1 tablespoon fresh oregano, chopped OR 1 teaspoon dried
Freshly ground black pepper to taste
1 tablespoon salt (start with 1 teaspoon, increase later if
desired)
1 15 ounce can pinto or kidney beans, rinsed and drained OR
1-1/2 cups cooked navy or cannellini beans
Method:
1. In a non-stick skillet, cook the ground turkey over
medium heat until cooked through and no longer pink in the
center.
2. In a Dutch oven or small stockpot, saute onions, garlic,
and pumpkin in olive oil over medium heat until soft, about
10 minutes.
3. Add cooked turkey and remaining ingredients, bring to a
boil and turn heat down to low. Simmer 40 minutes. Adjust
seasonings to suit your taste. Serves 6.
Notes:
1. Cut the pumpkin cubes the same size as the bean being
used.
2. To roast pumpkin pieces, first cut pumpkin in half.
Scoop out the seeds and stringy pulp. Place the halves skin
side up and shave off the skin. Use a sharp chef's knife
and always cut away from you. Cut the peeled pumpkin into
slices, then into 1/2-inch cubes (see note 1). Place on a
well-oiled cookie sheet, sprinkle with salt and pepper and
roast at 400 degrees for 1/2 hour or until tender, tossing
occasionally.
3. If you can find them, white ("ghost") pumpkins are
excellent in this recipe.
--
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