I love meals that are versatile. The kind where if I go to make them and realize I don’t have a couple of the ingredients, I can make substitutions and have it turn out just as well. Chili is one of those meals. Don’t have kidney beans? Oh well, throw in some northern beans or even black beans. Don’t have ground chicken? Oh well, ground beef, ground turkey, or cubed chicken work just as well. Chicken stock or veggie stock both work. So you get the point. This is my go to chili recipe. Too many tomatoes mess with my stomach and it gives the baby gas too, so we still with tomato free chili mostly. But honestly, I think I like this white chili even better anyway! It has corn and pumpkin for added veggies and its perfect weather right now for a warm bowl of chili. Its been long enough since the overdose of pumpkin in the fall to get it incorporated back into recipes!
White Turkey Chili with Pumpkin:
1 pound ground turkey (or ground beef, ground chicken, or cubed chicken)
1/2 chopped onion
4 cloves minced garlic
1 tsp olive oil
2 cups chicken broth
1 cup pureed pumpkin
1.5 cups cooked northern beans, rinsed and drained if using from a can
1.5 cups cooked kidney beans, rinsed and drained if using from a can
2 cups corn kernels
1 Tbs cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp salt
1/8 tsp cayenne pepper (or 1/4 + if you like your chili spicy)
plain greek yogurt
Put ground turkey, onion, garlic, and olive oil in large pot. Brown meat until cooked through. Add beans, corn, chicken broth, and seasonings.
Give it all a stir then add pumpkin.
Allow to simmer, again just partly covered like the rice, for about 30 minutes. Serve over brown rice and top with sharp cheddar cheese and a dollop of cold plain greek yogurt.