Three Words: Turkey Pumpkin Chili
I love going out to eat with my friends. My wallet does not. Due to gas shortages and lacking funds, this post’s adventure was a domestic one – but still an adventure.
It all began when I came across a recipe for “Turkey Pumpkin Chili.” I very quickly became obsessed with the idea and thought that the recipe’s marrying of chili and Thanksgiving would only yield magic.
So one day, I ventured out to Fiesta (my favorite grocery mart if you must know), gathered the ingredients (listed below), called my friends to the kitchen, and began the chili-making, which just so happens to be just throwing a bunch of good stuff together in a pot.
After half an hour of letting all the good stuff get to know each other, my friends and I dug in. I have to say, though I was excited, I was also extremely curious/wary of what the pumpkin would do to the chili. I would agree there is such a thing as “too pumpkiny.” 
The Turkey Pumpkin Chili I made that fateful night was not. It was just delicious. Not too heavy, not too pumpkin-y, and it went marvelously with hot sauce.
It was a warm and happy dinner for a surprisingly cold Austin night. If it ever gets cold again or if I’m ever in another chili or pumpkin mood, I know what to make.
Here is the recipe if you’re wondering:
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped, chopped
- 1 green bell pepper, cored, seeded and chopped
- 2 jalapenos, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 pound ground white or dark meat turkey
- 1 can (14.5 ounces) diced tomatoes, with their liquid
- 1 can (15 ounces) pumpkin puree
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 1 can (15 ounces) kidney beans, rinsed and drained
