Recipe Time: Pumpkin Chili

It has been a long time since I have posted a recipe type thing for you lovely people. Which is really too bad because I have made my delicious fajitas a few times in the last couple months.

Now with the fall all around us and the pumpkin wonderment that it brings, it seems a little ridiculous that I, the girl that throws pumpkins a party every year, doesn't have a single pumpkin recipe on this here blog. Especially considering the fact that every time I make anything at all I think, "hmmm... this would be delicious with pumpkin in it."

Well we've had a big bowl of pumpkin sitting in our refrigerator and so I decided it was high time for a pumpkin weekend. This weekend the temperatures dropped from the 80s to the 60s, it was finally fall in Phoenix! I made these delicious pumpkin snickerdoodles (thank you Pinterest!) and I made my amazing pumpkin chili for dinner last night. I also found the Coffee Mate Pumpkin Spice Creamer for my hot chocolate, so the pumpkin was on.

I first made this chili for our church Trunk or Treat, but I needed to make it again because I was left trapped in a fortune teller's booth all night and didn't get to sample much chili at the party.

Again I don't have many measurements, sorry about that!

2 lbs turkey meat (I used 99% fat free)
3 cans white beans (I wanted to try it with kidney beans this time but we didn't have any. Try it with kidney or black beans and let me know how it tastes!)
1 can Rotel (the first time I used original, this time I used mild. Use whichever you'd like!)
one white onion (I didn't use the whole thing. I used about 1/2. Onion it up if you'd like.)
chili powder
black pepper
pumpkin! (Perhaps about 22 oz??)

Cook the turkey in a pan with the white onion. Cook with seasoning (chili powder, cumin, garlic, salt, black pepper). I always put in a little olive oil for those good old healthy fats. In a crock pot add the pumpkin, Rotel, and the beans, rinsed and drained. Add seasoning (chili powder, cumin, garlic, salt, black pepper). Stir together. Add in cooked turkey. Stir together. Cook on low for three hours. I topped with cheese and made some delicious corn bread to go with.

The chili is very filling so don't fill your bowl too full! It still tastes good the next day when you heat it up after church. You'll want to save room for some pumpkin snickerdoodles and some pumpkin spice hot chocolate for dessert.
I didn't take pictures of the chili, because I think chili looks like throw up. Nobody would look at a picture of throw up and say, "mmm lets eat that!" So, here is a picture of the amazing snickerdoodles, which are seriously the most moist, delicious 'doodles I've ever had. I used half whole wheat flour in mine. So good!!


Anonymous said…
This chili is delicious, thanks for posting!

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