This is the perfect dish for those busy fall evenings when you still want to get a healthy, homemade meal on the table.
Chili isn’t exactly something you’d find in a Russian kitchen. Needless to say, the first time I ever had it was here in America, and I liked it. Over the years, I’ve experimented with some chili recipes, and this is my favorite right now. It’s quick and easy to make, which is great for weeks full of soccer, cub scouts, PTO, discipleship groups, and church meetings. It has lean ground turkey and veggies so it’s not bad for you. It has pumpkin so it’s season-appropriate. And I get to top it with two of my favorite foods: cheese and avocado. Plus, this meal is freezer-friendly so if you know you have a busy week coming up, just double the recipe and freeze half of it.
Yield: 4-6 servings
Ingredients
- 1 lb lean ground turkey
- 1 small onion, chopped
- 1 14 oz can diced tomatoes
- 1 cup pumpkin
- 1 cup black beans (I recommend using my chipotle black beans recipe)
- 1 1/2 tsp cumin
- 1 tsp poultry seasoning
- 2 tbsp chipotle in adobo sauce
- Salt and pepper to taste
- Olive oil for cooking
- Avocado, sour cream, and cheddar cheese for serving
Method
In a large pan, cook onion in olive oil for about 3 minutes, until soft.
Push onion to the side, add more olive oil, and cook ground turkey until browned.
Once turkey is browned, mix with onion, and add the rest of the ingredients.
Mix well, cover, and cook for about 20 minutes, until flavors combine, mixing every 5-7 minutes.
Serve with your favorite toppings (I like sharp cheddar cheese, sour cream, and avocado).
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.