Nomato Turkey Pumpkin Chili
From chefmal 2 years agoIngredients
- 1 lb ground turkey shopping list
- 1 15oz can of pumpkin purée shopping list
- 1 small or ½ large yellow or white onion, diced shopping list
- 3 cloves garlic, minced shopping list
- ½ cup black beans, rinsed shopping list
- ½ cup pinto or white beans, rinsed (can just put a whole can of one, if that's all you got) shopping list
- ¼ cup corn (NOT creamed corn) this can be fresh or canned shopping list
- ½ cup turkey or chicken broth shopping list
- Seasoning: 1 Tbsp smokehouse maple blend (my fave), smoked paprika. 1 tsp cumin, coriander, chili powder, extra granulated garlic, hot sauce of your choice. ½ tsp white pepper, salt, cinnamon. shopping list
- 1½ cups fresh cilantro, separated (1 cup for in the chili, ½ cup for garnish. If you don't care, but all of it in there, whatever shopping list
- 1 lime or lemon, most for juice, leave a few slices for garnish if desired shopping list
- 1 Tbsp oil for the meat, onions, and garlic shopping list
- Optional fixins: corn tortilla chips, shredded Mexican blend cheese, jalapeño peppers, sour cream, chopped chives shopping list
How to make it
- In a heavy bottomed pot, add the oil and turn heat on medium. Add the onions and ground turkey. Use a wooden spoon (preferably one with a flat bottom to chop with) to break up the meat and stir the onions as it cooks. Add spices, no herbs yet. (Fresh cilantro or parsley should be added either at the last minute, or at the table)
- Let it cook for about 7 minutes, when you can see that the meat is almost done cooking, add the garlic. Let that sauté until fragrant.
- Add the chicken or turkey broth to deglaze the pan.
- Add the pureéd pumpkin, and the rinsed beans, stir well.
- You may add the dried parsley and corn at this point, too.
- Cover, turn the heat down to low and let it simmer, stirring every 5-10 minutes just because it's going to be thick, you don't want it to burn. If you see that it is beginning to burn, add more broth to thin it out.
- Let it simmer for at least 20 minutes so the tastes blend thoroughly. Taste it and add more spices to your liking.
- In the last few moments, squeeze in the lime juice. We don't like to cook the juice because vitamin C is delicate. Under intense or prolonged heat, it's destroyed. You ideally want to preserve as much of the nutrition as possible.
- Spoon some chili into a bowl, add shredded cheese and herb to garnish. If desired, this can be put into an oven safe bowl or ramekin dish, and placed under the broiler or in the oven at 450°F for a few minutes to melt the cheese. Add sour cream, surround with chips, lime wedges, sour cream, whatever you want. It's delicious.
- Tbh I wouldn't sub out the smokehouse maple seasoning, it's what really makes this dish. You can find it online. Enjoy!
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- clbacon Birmingham, AL
- chefmal O'Fallon, MO
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