It was the hubby’s birthday and he asked for this pumpkin turkey chili that has become an absolute staple in our house. It is one of the easiest recipes you’ll ever see, and one of the tastiest. I stumbled upon it on allrecipes.com years and years ago and haven’t changed much since then! He also requested a side with bacon. What better to mix with bacon than brussel sprouts??
To start off our night, I made beef liver pate for the first time! My mom and I had just picked up a quarter cow order earlier that day and I still had liver leftover from our last cow…11 pounds total in the freezer. Something had to be done…check out this post for the recipe and results!
Pumpkin Turkey Chili
1 lb. ground turkey
1 onion, diced
2 cups diced bell pepper
2 cloves garlic
2 cups pumpkin puree
28 oz. can of diced tomatoes
2 tbsp. chili powder
2 tsp. salt
Melt 2 tablespoons coconut oil in a large pot. Add the garlic, onion, and bell pepper and cook until softened. Add the ground turkey and cook until browned. Drain any extra liquid. Then stir in the pumpkin, diced tomatoes, chili powder, salt and black pepper to taste. Let it simmer for 20 minutes. I dare you…just TRY to have leftovers at the end of the meal 🙂
I complete forgot to take a picture of the brussel sprouts – they were gone so quickly! You’ll have to imagine what they look like…
2 lb. brussel sprouts
2 tbsp. coconut oil
6 oz. bacon, diced
2 cloves garlic, minced
3/4 cup broth (check out my post on bone broth!!)
salt and pepper to taste
Partially cook the brussel sprouts in boiling water for about 5 minutes to blanch them. Meanwhile, cook the diced bacon in a large saute pan until mostly crispy. Add the minced garlic and cook for about 2 minutes. Add the brussel sprouts and saute until cooked through. After, season with salt and pepper and then stir in the broth. Cook until the broth is reduced and just coats the brussel sprouts.
This recipe was adapted from one on foodnetwork.com.