Week 206: Pumpkin Turkey Chili

The menu for TUESDAY, NOVEMBER 8th 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 are Salted Caramel Apple Pie Bars. I start these bars with a delicious buttery shortbread crust, followed by an irresistible gooey cinnamon apple pie filling, and topped with an amazing brown sugar cinnamon oat streusel. To finish the bars, I drizzle salted caramel sauce on top to add the perfect finish and silky smooth touch! - Jenny from Jenny Sue Delights