I do love me some pumpkin but have always associated it with sweeter foods like pumpkin muffins, low fat pumpkin pie, pumpkin oatmeal, pumpkin butter or pumpkin cranberry baked oatmeal bars. For a long time I have seen savory recipes that incorporate canned pumpkin but hadn’t taken the plunge myself. That is until a couple of days ago after stumbling across this well rated chili recipe on the Whole Foods website. It was a cold day, perfect chili weather and all the ingredients were in stock so the adventure began.
Flavorful – Spicy – Delicious - Filling
You would never know there is an entire can of pumpkin puree in this chili recipe. The secret ingredient wasn’t revealed to hubby Tom until after we ate dinner. I’m sneaky like that!
I asked Hubby Tom if he knew that there was pumpkin in the chili. He said he had no clue as he didn’t taste it – me neither. The pumpkin adds fiber gives you a nice dose of healthy beta-carotene and makes this chili extra thick. Usually I feel like chili needs to simmer for a few hours for the flavors to develop but this recipe had so much flavor after just a thirty minute simmer. Love that. This recipe will be made again!
Turkey Pumpkin Chili
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped, chopped
- 1 green bell pepper, cored, seeded and chopped
- 2 jalapeños, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 pound ground white meat turkey
- 1 (14.5 ounce) can diced tomatoes, with their liquid
- 1 (15 ounce) can pumpkin purée
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin – I used 2 teaspoons
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 can chopped green chilies – my addition
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Yield: 6 Servings
Serving Size: 1 1/3 cups
Per Serving:280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g carbohydrate (8g dietary fiber, 7g sugar), 20g protein WWPP 7
This is my second crop of Meyers Lemons harvested from my own tree - they are huge, juicy and so sweet! Because of the cold spell we have been having we decided to go ahead and pick them all yesterday. They will keep in the frig for a week or so and then what hasn’t been used will get juiced and frozen in ice cube trays. Once frozen just transfer the lemon cubes to a freezer bag. They thaw quickly whenever lemon juice is needed for a recipe and the flavor is so much better than the stuff that comes in a bottle! So if you are ever tempted to buy a bag of lemons or limes at the store and don’t think you can use them up before they spoil just juice them and freeze the juice. Easy-peasy.
Nutmeg Notebook Blog Anniversary!
Three years ago yesterday with the help of my son and my future son in law, I launched Nutmeg Notebook. To prepare for blogging I took an on line computer course through a local community college to learn a little more about the computer. In advance of going public, ten posts were written about recipes so there would be a little content for people to read. Then I took and leap of faith and posted on facebook and couple of message boards that I had a blog. This was big for me as I am more of an introvert! That first day I had second thoughts, I didn’t think the blog would be good enough. I thought people would judge me.
The fear of course is that no one will read your blog or leave comments! At first it was just a handful of friends, family and Internet friends from message boards that visited the blog. After leaving comments on other blogs that I had a blog, my readership started to grow.
The best part about blogging has been the relationships that have developed. Can you really make friends over the Internet? I say yes you can! I feel a kinship with many other bloggers and readers of this blog who either love to cook like I do, are trying to stay fit and improve their healthy lifestyle or who have struggled with their own weight loss issues. With out the blog our paths would never have crossed as we live in different parts of the country. Its a real joy to get to know the readers of this blog. I am grateful to those of you who follow along, try the recipes, seek out the food finds and read my rambling notes! There are many who read and don’t comment and I know that commenting in a public forum isn’t a comfortable thing for everyone. Some of you email me your thoughts and questions and I welcome any and all forms of communication.
It’s these relationships that have developed that keep me blogging. If it wasn’t for the friendships and connection I feel with you the reader I wouldn’t keep the blog going. You have given me support and encouragement through my surgeries and the ups and downs of losing weight and trying to stay fit. I have learned much from you and appreciate that you take the time out of your own busy life to stop by here and read my blog.
Today I have to say that I am grateful that I decided to step out of my comfort zone and took what felt like a giant leap of faith and started this blog. It’s been three years of learning and growing.
Thank you for your support and your friendship!
I am truly glad you are here and hope you will leave a comment.
What do you enjoy most about Nutmeg Notebook, recipes, food finds, nutrition information, hiking posts, travel posts, weight loss tips?
Have you used pumpkin in a savory recipe?