Saturday, December 10, 2011

Turkey Pumpkin Chili

We have the cousins in town for Sophia's big debut as a "Golden Egg" in her ballet school's production of The Nutcracker.  It's been pretty chaotic running back and forth from rehearsals, cleaning the house, etc. so I thought, "great night to plan for a crock pot dinner."  Still on my cleanse though, I needed it to be with poultry so I found this recipe here but modified it like this:

cooking spray (I use sunflower oil)
2 lb ground turkey--I used 1lb. dark and 1 lb. white plus I added 3 boneless chicken thighs that I cut into cubes
1/2 tsp olive oil
1 small organic onion, chopped
3 organic garlic cloves, minced
1 tsp chili powder, to taste--I used chipotle chili powder and a garlic chile sauce
2 bay leaves
2 tsp cumin
1 tsp oregano
*1 lb. of white northern or navy beans, soaked for 6 hours--I used Barlotti beans from Rancho Gordo
15 oz. can organic pumpkin puree (not pumpkin pie filling)
2 anaheim chiles, chopped
6 cups chicken stock
chopped cilantro and chives for garnish (optional)
salt and pepper to taste

*If you are not doing beans, you can omit this, maybe sub in some cubed japanese sweet potato

Heat a large skillet on med high and spray with cooking oil.  Brown the turkey meat and chicken, in two batches if you have to.  Put the meat in the crock pot.  Put the remaining ingredients in the pot.  Cook on high for 4 hours or low for 8. 

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