Pumpkin Turkey Chilli
Céline Turenne
Serves 8
This unusual twist for a chilli pairs classic ingredients in a new way and takes care of turkey leftovers. Heat factor is medium and can be adjusted, if desired.
2 Tbsp (40 ml) extra-virgin olive oil
1 medium onion, diced
1 large orange capsicum, diced
1 large yellow capsicum, diced
3 garlic cloves, finely chopped or grated
1 lb (450 g) ground turkey or shredded leftover turkey
1 - 28 oz (800 g) tin diced tomatoes, no salt added
1 cup (250 ml) salt-reduced chicken stock
2 cups (500 ml) pumpkin purée, no salt added
1 1/2 Tbsp (30 ml) chilli powder
3 tsp (15 ml) ground cumin
1 1/2 tsp (7 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1 tsp (5 ml) black pepper
2 cups (500 ml) cooked pinto beans (can substitute with red kidney beans)
1 cup (250 ml) cooked chickpeas
1 cup (250 ml) corn kernels, fresh or frozen
Juice of 1 lemon
Heat oil in Dutch oven over medium heat and sauté onion, capsicums and garlic until tender. Stir in turkey and cook until evenly browned. If using cooked turkey, add with beans instead.
Add tomatoes, chicken stock, pumpkin purée, chilli, cumin, cinnamon, cloves and black pepper. Reduce heat to low and simmer for 20 minutes.
Add beans, corn and lemon juice and cook for 10 to 15 minutes until heated through.
Each serving contains: 1361 kilojoules; 20 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 38 g carbohydrates; 11 g fibre; 266 mg sodium
source: "Chilli", alive Australia #16, Winter 2013
