Garlic Maple Turkey
Turkey Shepherd's Pie

Pumpkin Chili, perfect with leftover turkey

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Whether the sky is a brilliant blue or full of storm clouds, the chill of late autumn/early winter days calls for comfort.  Foods that nourish, warm and soothe the soul.  Casseroles, Soups and Stews fit this bill to perfection.
 

Chili too is a one pot meal that can be cooked ahead and ready to greet you when you get home.  Our pumpkin chili does all of the above as well as being a harvest of fall's best foods.

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  • 2 large green onions, sliced
  • 1/2 green bell pepper, sliced
  • 3 cups grape tomatoes, sliced in half
  • 4 cups chopped pumpkin
  • 2 cups small red beans or for a spicier chilli try 1 Bag or our Salsa Bean Soup Mix
  • 1 tbsp Bayou Blackening Balm (if you want a bit more heat)
  • 4 cups water
  • 2 cups vegetable or chicken stock
  • 4 cups leftover turkey meat, pulled into large pieces (optional)
  • Salt and pepper, to taste


Soften beans or soup mix in 4 cups of water overnight in a crock pot. Add onion, tomatoes, Bayou Blackening Balm and bell pepper; cook on high until soft and golden, about 1 hour. Add the softened beans, liquid and simmer on medium for 8 hours. Reduce heat to low and add turkey, salt and pepper. Simmer until heated through, about 15 minutes. Serve with tortilla or corn chips if you like.

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More savory ideas for pumpkin:

 

Photo Credit: Julie Cecchini

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