Nothing is better on a cold winter day than a big bowl of steaming chili goodness. Whether I’m working in my office in the city or up at the cottage staring out the window at the fishing huts on the frozen lake, this dish will make you feel warm and fuzzy and full! You can find this recipe in Greta Podleski’s newest cookbook Yum & Yummer – I’ve been a fan of the Podleski sister’s cookbooks for years starting with Crazy Plates. I made a few changes to the original recipe, subbing in cannellini beans for navy beans and adding some salt and pepper to boost up the flavour. I know adding pumpkin sounds weird, but you don’t taste the pumpkin at all and it adds a punch of beta-carotene and Vitamin A and makes the broth smooth and velvety. The recipe is gluten-free and dairy-free (if you don’t garnish with sour cream) and was completely satisfying on a cold February afternoon!
Turkey, Pumpkin and White Bean Chili
- 1 tbso olive oil
- 1.5 lbs lean ground turkey 680g
- 1.5 cups chopped onions
- 2 tsp minced garlic
- 1 cup chopped green bell peppers
- 3/4 cup diced celery
- 3/4 cup diced carrots
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp cayenne pepper
- 2 cups reduced sodium chicken broth
- 1 can (19oz/540ml) no salt added diced tomatoes with liquid
- 1.5 cups canned pure pumpkin (not pumpkin pie filling)
- 1 can (19oz/540ml) cannellini beans (white kidney beans)
- 1 tsp salt add more if required according to your taste
- 1/2 tsp pepper add more if required according to your taste
- 2 tbsp minced fresh cilantro cut up extra cilantro for garnishing if desired
- 1 tbsp freshly squeezed lime juice
- 1/4 sliced avacado
- 1 tbsp sour cream
Heat olive oil in a large pot over medium-high heat. Add turkey, onions and garlic. Cook and stir until turkey is no longer pink and onions begin to soften, about 5 minutes, breaking up any large pices of turkey as it’s cooking.
Add green peppers, celery, carrots, chili powder, cumin, oregano and cayenne pepper. Cook for one minute. Add chicken broth, tomatoes with their liquid and pumpkin. Mix well. Bring mixture to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Stir in beans and simmer uncovered for 10 more minutes. Season with salt and pepper. Remove from heat and stir in cilantro and lime juice.
Garnish with a dollop of sour cream, a few slices of avacado and a sprinkling of cilantro if desired.