Delicious One-Pot Pumpkin Turkey Chili
A hearty, fall-inspired meal that’s packed with flavor and perfect for cozy nights!
One-Pot Pumpkin Turkey Chili
Course: ChickenCuisine: MainDifficulty: Medium6
servings25
minutes1
hour300
kcal1
hour25
minutesOne-Pot Pumpkin Turkey Chili – is a recipe full of color and flavor. It is the first in a long series created for Chef Adi Hadean’s blog. The theme was: ‘Food that brings you closer,’ and what better dish than one that we can eat together and share? The most beautiful weekends are those when a group of friends gathers around the table, and a One-Pot Pumpkin Turkey Chili is perfect for creating beautiful moments.
Being a more unusual chili, everyone will eagerly await the finale. As usual, everyone participates— from washing and cleaning vegetables to stirring the pot and clinking glasses while reminiscing. Tasty food always brings people together, and cooking together fosters beautiful friendships.
Easy to prepare, this dish is a true explosion of flavors and textures. Served with creamy, refreshing yogurt, a mix of cheeses, lime juice, and nachos from a large bowl placed in the center of the table, it will turn dinner into an evening filled with stories and smiles of satisfaction. This is how I prepared this chili with pumpkin and turkey!
Ingredients
300 g fresh pumpkin
500 g minced turkey meat
200 g pumpkin puree
400 g of chopped tomatoes in the sauce
100 g leeks
100 g of capsicum ( red pepper)
100 g carrots
6-8 cloves of garlic
150 g boiled red beans
500 ml chicken soup
30 ml of oil
salt and pepper to taste
1/2 teaspoon paprika
1/2 tsp ginger powder
1/2 tsp chili flakes
colorful hot peppers
*Serving: yogurt, lime, nachos, green onion, colored hot peppers, and a mix of grated cheeses.
Directions
- I know that the ingredients may seem numerous, or that the recipe itself may appear complicated. However, this chili with pumpkin and turkey is a great way to introduce as many vegetables as possible in one dish. You can easily control the amount of spice, but I recommend not eliminating it completely. Additionally, you can substitute the ground turkey with ground chicken.
- I started simply, as with any recipe: I prepared all the ingredients beforehand. I cleaned and finely chopped the vegetables (except the pumpkin). I cut the pumpkin into appropriate cubes, as it’s the star of this dish and needs to stand out beautifully.
- I sauteed the onion, pepper and carrot over medium heat until they softened slightly, then added the garlic and colored chillies. On top of the roasted vegetables, I put the minced turkey meat, the spices and cooked for 6-8 minutes on medium heat.
- I added fresh pumpkin, chopped tomatoes with sauce, pumpkin puree, and chicken broth. I let it simmer for 15-20 minutes on low-medium heat, or until the pumpkin was cooked. Five minutes before turning off the heat, I also added the already cooked beans. I chose to add them at the end.
- I placed the dish in the center of the table, so it would be within everyone’s reach. I relied on my food-loving and foodie friends to prepare the other elements needed for serving in the meantime: yogurt, lime wedges, nachos, finely chopped hot peppers, grated cheeses, and thin strips of green onion.
- The feast is coming! Everyone carefully prepares their individual portions, adding toppings of their choice. And never one to miss an opportunity, I sneak a peek around as my friends enjoy every bite, carried away by the sounds of delight that arise as they savor the lovingly prepared food. Success! I managed to surprise them once again!
We end the evening not only with great food but also playing the guitar, enjoying a cold beer, and watching the fire gently smoldering next to us.
Days filled with smiles,
Ely
