Week 176: Pumpkin Turkey Chili

Hello :-)

I don't want to scare anyone, but it looks like our beautiful fall weather will soon be leaving us. This week's menu was designed to help soften that blow as there's nothing like coming home to a warm, hearty bowl of chili on a cold fall day ...especially one featuring fall's favorite flavor, pumpkin!!

The menu for TUESDAY, NOVEMBER 2nd is PUMPKINFEST, featuring PUMPKIN TURKEY CHILI and PUMPKIN GINGER BREAD. This chili is hearty, flavorful and packed full of wholesome ingredients. The pumpkin adds a subtle sweetness to the background flavor of this savory chili.

The chili begins with sautéing red bell peppers, poblano peppers, garlic and onion in olive oil. Poblano peppers add a smoky flavor to the chili without adding too much heat. Once the veggies are soft, ground turkey is added to brown along with garlic & onion powder, paprika, cayenne pepper, cumin, coriander and oregano. Next, pumpkin puree, tomato sauce and diced tomatoes are added.

Homemade chicken stock, black beans, and great northern beans are mixed in, then the chili simmers until all the flavors blend together. The soup is garnished with oyster crackers and my chili topping, a tasty combo of shredded cheddar cheese, green onions, and sour cream.

The bread companion is my Pumpkin Ginger Bread. Ginger and pumpkin are two flavors that just seem to go together, like apples and cinnamon. And they team beautifully in this golden, moist bread. This tasty bread always disappears quickly in my home!!

On the menu for dessert is SWEET & SALTY EVERYTHING COOKIE! The cookie dough begins with browned butter - a favorite technique of mine that amplifies cookie flavor to next level deliciousness. Then I add in sea salt, butterscotch chips, chocolate chips and finally - chopped pretzels! These cookies are perfect for anyone that is a fan of sweet and salty food! - Jenny from Jenny Sue Delights