OOooh this was good. And incredibly easy. Pumpkin puree is my favorite. The cornbread is the deal maker. you must make the bread to go along with the chili. In the future I'll probably use a whole can of puree in the chili to pick up more of that pumpkin flavor. I didn't have any chicken broth so instead I poured in about half the bottle of beer I was drinking at the time. Worked well I think.
Chili:
1 Tbls canola oil
1 lb ground turkey (93% lean)
1 cup chopped onion
1 cup chopped red, yellow, or green bell pepper (I used all three)
1 small zucchini, chopped
2 cloves garlic, minced
2 14 1/2 oz cans diced tomatoes with green chiles
1 15 oz can black beans, drained and rinsed
1 cup pumpkin puree
1 tsp chili powder
1 heaping tsp cumin
dash of oregano
pepper and salt to taste
1/4 to 1/2 cup chicken broth
toppings- greek yogurt, shredded cheese, cilantro
In a large pot, heat oil over medium-high heat. Add ground turkey, onion, green pepper, and zucchini. Cook for a few minutes, until veggies are tender and meat is browned.
Add garlic and cook for additional minute.
Add tomatoes, black beans, pumpkin puree and spices. Add enough chicken broth to loosen it up a little bit, but not too much.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Garnish with greek yogurt, shredded cheese, and cilantro.
Cornbread:
½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Servings: 8
(from Recipe Girl http://www.recipegirl.com/2008/10/01/pumpkin-cornbread/)
Interesting that you made something with pumpkin, because I haven't been able to find it at any of our grocery stores. When I finally asked someone "where's the pumpkin" they told me how they have none because the suppliers were out. They won't have anymore until next fall when it's back in season. I feel like it's bizarre that the midwest has apparently run out of pumpkins....
ReplyDeleteGlad you found some and it was yummy!