Roasted Red Pepper, Pumpkin and Sweet Potato Turkey Chili
It is officially cold. We had to have our heat system checked yesterday, my nails have been painted two-shades above black and I'm craving anything warm and comforting. Not much fits the bill more than chili. I'm not sure what technically qualifies a chili but this one has ground meat and kidney beans, hopefully that's enough. I highly recommend making a big pot of this hearty goodness this weekend. It'll be a perfect accompaniment to a day of football or a perfect finish to an evening of trick-or-treating with the family.
Roasted Red Pepper, Pumpkin and Sweet Potato Chili (serves 4-6)1 yellow onion, diced 2 garlic cloves, minced 1 pound lean ground turkey 1 tablespoon chili powder 1/2 teaspoon cayenne pepper (optional if you like a little spice) 1 can of kidney beans, rinsed 1 can pumpkin puree 1 box roasted red pepper and tomato soup (Trader Joe's & Pacific Foods both make one) Greek Yogurt for serving cilantro, roughly chopped for garnish
In a large pot or dutch oven, heat about a tablespoon oil of your choice over medium heat. Add the onions and allow to cook for 3-4 minutes, stirring every so often. Stir in the garlic and cook for 1 minute more. Add the ground turkey to the pan and begin to brown. Cook 8-10 minutes stirring every so often until cooked through. Next add the chili powder, cayenne if using, beans, pumpkin and soup base. Stir everything together, lower the heat and allow to simmer for 20 minutes. You can simmer longer if you have the time. Ladle into your favorite bowls and top with a dollop of Greek yogurt and sprinkle of cilantro.