Southwest Pumpkin Chili

Yesterday was our first snow since being home in Colorado! Whether you are around the TV watching the World Series, trick or treating for Halloween, or just staying in to keep warm from the cold, there is nothing like a hearty chili to fill you up. Chili is the perfect dish for entertaining over a long time period because it tastes just as great 2 hours later as it did when you were originally serving it. This chili has a fun pumpkin twist for fall. Smooth pumpkin puree is mixed with flavors like poblano peppers, cumin, and fresh cilantro. The chili is warming without being overly spicy. Served with corn tortillas and sharp cheddar on top, it’s the perfect on-the-go dinner for your festive plans this weekend.

Makes: 4 servings
Prep Time: 15 minutes   Cooking Time: 40 minutes   Total Time: 50 minutes

1 white vidalia onion, small dice
2 cloves garlic, minced
1 poblano pepper, seeds and stem removed, small dice
1 jalapeno pepper, seeds and stem removed, minced
2 ears of corn, kernels removed
1 lb lean ground turkey
1 tbs cumin
2 tsp paprika
2 tsp cardamom
1 tsp cayenne pepper
1 tsp all spice
1 large tomato, diced
1 (15 oz) can pumpkin puree
16 oz chicken stock
salt and pepper to taste

1/2 bunch cilantro, roughly chopped, for garnish
1/2 cup toasted and salted pumpkin seeds, for garnish
1/2 cup shredded cheddar, for garnish
4 corn tortillas, for garnish

• Heat a large soup pot to medium heat with a tbs of olive oil.
• Add the onion, garlic, poblano pepper, jalapeno, and the corn to the pot. Saute for 3-5 minutes on medium heat, or until the onions and corn start to brown.
• Add the ground turkey, cumin, paprika, cardamom, cayenne, and all spice to the pan. Continually mix with a wooden spoon until the turkey is starting to brown, about 4 minutes. Break the turkey up into small pieces. When you think the liquid is starting to evaporate, add the pumpkin puree to the pan and mix completely into the vegetables. Add the chicken stock, bring to a simmer, reduce to as low of a heat as you can, and cook for 30 minutes.
• While the chili is cooking, lightly saute the tortillas in a separate pan with a little butter and salt. Fold them into quarters and lay flat to hold in shape.
• Serve in 4 bowls with a corn tortilla, some shredded cheese, 1 tbs of pumpkin seeds, and fresh cilantro.