WordPress suggests I open up the first post on my blog with, “Hello world!” Why not follow the trend?
Here she is! Here is the blog I’ve imagined doing for years now. While I am not new to the blogosphere in terms of following and religiously reading my favorites, this is indeed my first time writing my own. Without boring people with a refurbished “About Me” paragraph, I figure I better just get into what, assumedly, people are here for.
You see, I have always had a passion for creating in the kitchen. More like taking recipes, adding in my own twist, and crossing my fingers that it will turn out as good, if not better, than the original. First up, a recipe derived from Sweat Pea’s Kitchen for pumpkin chili!
We are smack in the middle of fall, and what better way to enjoy this season of autumn vegetables than with a big, hearty bowl of chili that’s been infused with warm spices? Toss all the ingredients in and let the crock pot melt the flavors together. I’ve been eating this all week!
Servings: 8 Prep Time: 15 minutes Cook Time: 8 hours
1 pound lean ground turkey (I used ground chicken due to a late night Sunday Kroger visit)
1 medium sweet onion, chopped
1 green bell pepper, seeded and diced
1 tbsp olive oil
1 large sweet potato, cut into 1/2 inch chunks
1 (28 ounce) can diced tomatoes with juice
2 cups tomato juice, such as V8
2 cans black beans, drained
1 can pumpkin puree
2 tbsp chili powder
2 tsp cumin
2 tsp cocoa powder
2 tsp granulated sugar
1 tsp pumpkin pie spice (or more, if you prefer)
1/2 tsp salt
1/2 tsp pepper
In a medium saute pan, toss in the pound of ground turkey with the olive oil and let brown. Drain the liquid that remains in the pan after browning, and add in the chopped onion and pepper, cooking for about 5 minutes.
After the meat is done (or during the browning if you are feeling speedy), combine every other ingredient on the list above in your slow cooker. Give it a nice stir to blend all spices together, and finally, add in the cooked turkey, onion, and pepper.
Turn your slow cooker on low and let the flavors gel for 6 to 8 hours. Personally, I let mine go the whole 8, and I could not have been happier with the results! This chili has a bit of a kick to it from the chili powder, but the cocoa powder and sugar mellow out that flavor. I could taste the sweet potato more than the pumpkin, but after eating it for a few consecutive nights, the pumpkin flavor shined more with time.
What I love about this recipe is its versatility! You can add in basically any vegetable you’d like, and after 8 hours in a slow cooker, it is guaranteed to be tender and delicious. The addition of the sweet potato was my favorite part.
Top a big bowl of this chili with nonfat plain Greek yogurt, maybe a bit of cheddar cheese, and you will have dinner for days!