New Classic

The changing leaves, the crisp mornings. Fall makes me want to cook; the urge hit hard and hasn’t waned in two weeks.

It seemed like a good time to make a batch of chili, to be eaten throughout the week. But I wasn’t really craving the typical tomato base, so I looked around at a few different recipes and figured it out from there.

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I started with lean ground turkey, browning it and then draining the fat. The turkey was set on reserve in a dish while I sautéed diced onion with minced garlic.

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The turkey went back in the pot. With canned white beans, canned pumpkin, and a small can of diced chilis.

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About two cups of chicken broth, chili powder, cumin, garlic powder, and a few other spontaneously chosen spices all went into the pot.

Ideally this would be made in a crockpot for convenience I’m sure, but I have the day off and the lid to my crockpot is a little damaged.

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I’m going to let it simmer for a bit longer, but I’ve already tasted a few spoonfuls. It’s great texturally, creamy and filling. But I’m tempted to add some carrots for crunch, or maybe corn for a bit of contrast. The flavor profile is perfection, spicy and sweet without the acidity or burn of tomatoes. It doesn’t have a strong pumpkin flavor, if any at all.

Suggestions or similar recipes?

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