Archive | September, 2013

The (Spicy, Three Bean, Pumpkin) Turkey Chili

24 Sep

Fall is in the air, which means one thing for me – pumpkins!

Well, okay, it means a lot more than that. For instance, it also means that I will be sleeping in a sweatshirt and sweatpants until the world thaws. It means that I will have a perpetually runny nose. But it also signals the start of it being socially acceptable to make warm, hearty meals. Using a crockpot means minimal effort, minimal clean-up, and minimal oh-my-god-the-house-is-going-to-burn-down panic.

I had made some sort of botched pumpkin experiment last week (still bitter over it), so I had about half a can of leftover pumpkin in the fridge. It was my inspiration for this gourd-based meal!
Turkey Chili – feeds 6 (just a guess, it fed us at least 6 meals)

What I used:
1.3 lbs of ground turkey
1 onion – diced
1 jalepeno – diced
1 poblano pepper – diced
1 yellow pepper – diced
1 orange pepper – diced
1 ear of cooked corn, kernals removed
1 can crushed tomatoes (28 oz)
1 can tomato paste (12-16 oz)
1 tablespoon cornstarch
1 can black beans (undrained)
1 can red beans (undrained)
1 can garbanzo beans (undrained)
1 tablespoon chili powder
1 cup pumpkin puree (either fresh or from a can – I prefer fresh)
Handful of cheese


I sauteed the onion, jalepeno, poblano, yellow, and orange peppers in a frying pan on medium heat until it started to become tender and the onion started to become clear. I added the turkey in, breaking it up into small chunks as it cooked. Once the turkey was fully cooked through (no longer pink), I put it in the crockpot. I added the corn kernals, crushed tomatoes, black beans, red beans, and garbanzo beans (and all of their glorious liquids), and the pumpkin puree. I mixed the tablespoon of cornstarch with the tomato paste (must be at room temperature), and then I added it to the pot. I sprinkled the top with chili powder, and mixed well.


I cooked on high between 4-6 hours or on low 6-8 stirring occasionally (aka I texted my roommates and begged them to do it because I was working a 10 hour day). When done, I served into bowls, and threw some cheese on. I like pepperjack (I just love peppers though). Other topping options were sour cream, chives, cilantro… anything, really.


*I like to make the turkey the night before and put it in the fridge – my mornings are crazy hectic as is, I wouldn’t want to make it worse!

The tomato paste must be room temperature to mix with the cornstarch – otherwise it gets really gross and lumpy.



Welcome to Graceland

22 Sep

Welcome to Graceland

The furniture is moved in, the food has made it to the pantry, and we are all so exhausted that the thought of ever moving again makes us all sick.

Our first few weeks have been pretty jam-packed with activities – various trips to Maine, the cape, my birthday, and a couple beer fests. But now that we’re all settled, it’s time to start cooking =)