Chili cook-off test recipe #4

Pumpkin chili take 2. I’ve got to post this recipe before the cook-off on Thursday! I fed this batch to my co-workers last week and they really seemed to enjoy it. Several people even came back for seconds! I only made a few tweaks from my first pumpkin chili recipe, but I think they were crucial changes. Besides using less chipotle chili powder to cut back on the spiciness, I used just a small amount of pumpkin pie spice rather than the 2 tsp of cinnamon in the first batch that threw off the flavor of the chili. I also added some oregano which I think worked really well. The can of corn was just because I had some in my pantry and I didn’t know how else to use it! I think the chicken broth was unnecessary, but it did thin out the chili a bit so you can leave it our or add even more depending on what kind of consistency you’re going for. I’m not 100% satisfied with this recipe yet, but it’s coming along. I’ll make a few more tweaks for the chili cook-off on Thursday and let you know how it turns out!

INGREDIENTS:
20 oz ground turkey
1 c diced sweet onion (about 1/2 large onion)
1 c diced bell pepper (about 1 large pepper, I used yellow)
3 Tbsp chili powder
1/2 tsp chipotle chili powder
1 Tbsp ground cumin
2 tsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp black pepper
1/2 tsp pumpkin pie spice
1/4 tsp cayenne pepper
2 cans (15 oz each) petite diced tomatoes
1 can (15 oz) tomato sauce (or two 8 oz cans instead)
1 can (15 oz) reduced sodium pinto beans, drained and rinsed
1 can (15 oz) reduced sodium kidney beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
1 can (15 oz) pumpkin puree
1 c chicken broth (I used reduced sodim)

DIRECTIONS:
In a large nonstick skillet or stock pot, cook the turkey, onion, and bell pepper until the meat is no longer pink. When the meat is fully cooked add the chili powders, cumin, garlic powder, oregano, salt, pepper, pupkin pie spice, and cayenne pepper. Stir and cook until fragrant, about 2 minutes. Remove from heat and add the turkey mixture to the bottom of your Crockpot (I recommend using a liner to make clean up a breeze). Add the the diced tomatoes, tomato sauce, drained and rinsed beans, drained and rinsed corn, pumpkin puree, and chicken broth to the Crockpot and stir gently to combine. Put the lid on the Crockpot and cook on low for about 8 hours (I cooked mine for 10 hours, but that caused the pinto beans to be mushy) or high for about 5 hours. Enjoy!

Based on Kalyn’s Kitchen Crockpot Pumpkin Chili and Civilized Caveman Cooking’s Pumpkin Chicken Chili.