yeah. kind of weird. that's what i thought when i first saw this recipe over at allrecipes.com but i love everything about fall, including both pumpkin and chili, and i'm pretty brave when it comes to trying food, so i figured worst case scenario, it would be disgusting and i'd make something else for dinner. well, it was far from disgusting. the first thing you taste is sweet, and then the heat from the spices. a very interesting combination indeed, i was pleasantly surprised. i will be making this again. i also made some jiffy cornbread in the cast iron skillet - another fall favorite, and i paired it with some winzerwald schweizer spice wine, or as they refer to it, "liquid pumpkin pie". unfortunately for me, this wine is not available in nashville. i have one bottle to last me through the fall, and i will treasure it.
i adapted the original recipe (linked above). this is my version:
1 tablespoon vegetable oil
1 small onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 pound ground turkey
1 (14.5 oz) can diced tomatoes
1 large can of libby's pumpkin pie mix
seasonings (i didn't measure these, but let's just say that i like it hot) :
ground black pepper
heat the oil in a large skillet over medium heat and saute onions and peppers until onions are near-translucent. add the ground turkey and brown evenly. drain the excess grease. add the tomatoes (drained) and pumpkin, as well as the seasonings. stir and let simmer for about 20 minutes.
easy, quick, delicious, and definitely unique. and all things autumn. :)