Turkey Chili with Pumpkin

Submitted by Kimberly Long

This beanless chili is full of veggies.  It freezes well for reheat on the river.

Ingredients

• 2 tbsps oil
• 2 stalks celery, diced
• 1 bunch cilantro, diced
• 6 cloves garlic, minced
• 3 bell peppers (diced, red, yellow, and green for color variety)
• 2 jalapenos, diced
• 1 onion diced
• 2 lbs ground turkey
• 2 cans diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp black pepper 

Optional Ingredients

• Steamed or baked pumpkin chunks
• Sour Cream
• Avocado
• Cheese

Directions

• Heat the oil over medium-high heat.  Saute the garlic, onions, celery, and peppers until soft.
• Add ground turkey and cook until brown and crumbly
• Add chili powder, cumin, salt, and pepper
• Add diced tomoatoes and cook until chili is warmed through and liquid is reduced.  
• Stir in the cilantro

Serve topped with the topping of your choice.  I love topping chili with chunks of steamed or baked pumpkin or butternut squash in the fall.  You can serve in a hollowed out pie pumpkin as a bowl if you are ambitious.  I hear you might find a pumpkin or two on one of our Oregon rivers.

This recipe was adapted from the Mealime Turkey Vegetable Chili recipe.  If you are not familiar with Mealime, I recommend you check it out.  Mealime is a recipe app that is desiged to reduce grocery waste.  The recipes are easy enough to make and it makes it easy to figure out what to make.  I am not affiliated with Mealime in any way other than I use and like it.