Here is another favorite recipe, pumpkin poblano turkey chili:
2 teaspoons olive oil
1 large onion, chopped
4 green poblano peppers, seeded and chopped (we added a jalapeño to kick the spice up a bit)
3 garlic cloves, minced
2 lb ground turkey (try to get 90% lean)
1½ tablespoons chili powder
3 tablespoons cumin
½ teaspoon kosher salt
2 cups homemade pumpkin puree (if your pressed for time you could use canned, but don’t make the mistake of using pumpkin pie filling)
3 cups chicken stock
2 tablespoons chopped fresh oregano
guacamole for serving (homemade is always the best option)
chopped cilantro for serving
salt and pepper to taste
- In a stock pot or dutch oven, heat olive oil over medium high heat. Add the onions and poblano peppers and cook, stirring, until onions are translucent, about 4 minutes. Add the garlic cloves and cook for an additional minute.
- Add the turkey, chili powder, cumin and salt and cook until turkey is white, another 5 minutes.
- Add the pumpkin puree and chicken stock. Bring to a boil and then reduce heat to medium low.
- Simmer for 20 minutes, add the fresh oregano, and then simmer for an additional 10 minutes.
- Serve with guacamole and chopped cilantro.