Pumpkin Turkey Chili - The Perfect Fall Dish

 Fall is time for Pumpkins and Chili

So why not 

Pumpkin Turkey Chili 

(Photo credit to Larissa Sklar)

Greg my youngest son and his wife Larissa called me late this afternoon and wanted to know how I made my Turkey Pumpkin Chili (picture above is their rendition of my recipe. I texted  it to them from memory)

Cut two pie pumpkins in half and clean them out reserving the seeds for later.

Spray or rub olive oil on the inside of the pumpkin.

Sprinkle with garlic salt, cumin, and cayenne pepper.

Place flat side down on cookie sheet and roast at 400 degrees for 30 to 40 minutes until soft.

When pumpkins are ready, brown one package of ground turkey meat with olive oil.

When browned add one chopped onion and a diced jalapeño to the turkey and continue browning.

Add more cumin, garlic salt, and cayenne pepper.

Scoop pumpkin meat into pot on medium to low heat.

Add a can of: cannellini beans, garbanzo beans, and stewed tomatoes.

Add one box of low sodium chicken broth

Simmer!!!

While simmering take the reserved pumpkin seeds and toast them in a pan with cumin and cayenne pepper.

To task the seed, clean them and pat dry them.  Heat a pan over high heat, and spay a little bit of olive oil on the seeds prior to placing them in the pan.  Place the seeds in the pan and lower heat to medium.  while cooking sprinkle cumin and cayenne pepper on the seeds.  Keep the seeds moving in the pan and you may have to spay a little more olive oil.

Once golden brown, chop the seeds and use them to garnish a over guacamole when serving the Turkey Pumpkin Chili.

(Larissa said she enjoyed the seeds on their own.  So make enough for future snacking)

(photo credit to Larissa Sklar)

Ingredients

Two Pie pumpkins

cumin

garlic salt

Cayenne pepper

1 box low sodium chicken broth

1 yellow onion

1 can cannellini beans

1 can garbanzo beans

1 can stewed tomatoes

1 jalapeño

Guacamole for topping

Olive oil 

olive oil spray