I’m on a hunt for the perfect fall coat. As it exists in my head, it’s a warm, hip-length peacoat that tucks in at the waist instead of just hanging there all boxy-like. The sleeves are long enough for my awkward, flailing long arms, and oh, by the way, it’s super WARM. Not black (lint problems) or too light (I spill exactly everything, exactly everywhere), but neutral enough to wear with most things. Can this happen? Does it exist?
That’s gonna be tough to find. But you know what isn’t tough? Making the perfect fall dinner. In particular, this chili. That’s part of what makes it perfect–it’s easy. Also, mucho delicious, satisfying, healthy, warming and comforting.
It starts with some fresh veggies. Really, the most labor-intensive part of this is chopping the veggies.
Onions and garlic are always a must.
I diced everything, but really, I don’t see why you couldn’t leave the pepper in strips if you felt lazy enough. That’s how laid-back this recipe is.
…And everything else, basically, comes in a can. All that’s required of you is opening them things and not killing yourself with them sharp edges. We can do it–I know we can.
And then it goes into the crockpot with some ground turkey, leaving you free to neglect it until you get hungry enough. Buy a coat online, like I just did. Do a crossword. Have a beer in the tub. Watch a hilarious video. Do whatever you’d like!
I really wish I could make a coat in a crockpot. That’s definitely too much to ask for, isn’t it?
Pumpkin Turkey Chili
1 medium yellow onion, diced
2 cloves of garlic, minced
2 bell peppers (any color), diced
1 pound ground turkey
1 can (about 15 ounces) diced tomatoes
1 can (about 15 ounces) pumpkin puree
1 can (about 15 ounces) kidney beans, drained and rinsed
2-3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
1-2 bay leaves
Salt and pepper to taste
Sour cream, cheese and green onion, for serving
In a large crockpot, combine the onion, garlic, turkey, peppers, canned tomatoes and their juice, pumpkin, beans and spices. Cook according to instructions (I had mine on for about 3 hours on high).
To prepare on stovetop, saute onion and garlic over medium-high heat in a large pot with a bit of olive oil until translucent and fragrant. Add turkey and cook, stirring, until browned. Lower heat (to low) and add peppers, canned tomatoes and their juice, pumpkin, beans and spices. Simmer for 30 minutes or so.
Serve chili topped with sour cream, cheese and green onion, alongside cornbread… Or biscuits… Or tortillas.