Ingredients:
- 3 tbsp olive oil
- 1 large onion
- 2 tomatoes
- 1 oz garlic (4-6 cloves)
- 1 red bell pepper
- 12 oz diced pumpkin (half of a small (2.5 lbs) cooking pumpkin)
- 2 lbs ground turkey
- 1 cup vegetable stock
- 8 oz tomato sauce
- 3 oz tomato paste
- 1 cup pumpkin puree
- 15 oz can kidney beans
- 15 oz can white beans
- 2 tsp cumin
- 1 tsp chili powder
- salt (to taste)
- fresh cracked black pepper (to taste)
Toppings:
- shredded cheese (optional)
- sour cream (optional)
- avocado (optional, but recommended!)
Instructions:
- Start by cutting pumpkin and other veggies. To cut pumpkin: pop the stem off with a large knife and cut pumpkin in half. Scoop out seeds and membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
- Dice pumpkin, onions, bell pepper, and tomatoes.
- Preheat a large Xtrema Stock Pot over low heat. Once warm, add oil.
- Add onions and saute until translucent.
- Add tomatoes, pumpkin, and bell peppers. Cook for a few minutes.
- Smash garlic, mince it and add it to the veggies. Stir and cook until veggies are softened.
- Take veggies out of the pot and set aside.
- In the same pot, cook ground turkey until browned, breaking up all the clumps. Season with some salt and pepper as it cooks.
- Add veggies back to the pot and stir.
- Increase heat to medium and stir in stock, pumpkin puree, tomato sauce and tomato paste.
- Strain most of the liquid from the beans and add them to the pot. Gently stir everything well. Bring to boil.
- Lower heat to low and stir in sugar, cumin, chili powder, salt, and pepper. Taste to check if more salt and spice is desired.
- Cover, leaving a small crack for steam to escape, and cook for about an hour. Remember to stir once in a while to ensure even cooking.
