Pumpkin Turkey Chili
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Makes 6 servings.
1 dried ancho chile
2 tablespoons olive oil
1 onion, coarsely chopped
½ leek (white and light green parts only), halved, thinly sliced and rinsed
1 green bell pepper, diced
2 garlic cloves, minced
1 pound ground turkey
1 15 oz. can pumpkin purée
1 14.5 oz. can fire roasted diced tomatoes with green chiles
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
sea salt and freshly ground black pepper, to taste
1 15 oz. can black beans, rinsed and drained
grated Colby-Jack cheese (for topping, optional)
thinly sliced green onions (for topping, optional)
In a large pot over medium heat, cook ancho chile for 1 minute on each side until lightly browned. Then soak in hot water until soft, about 30 minutes. Drain, remove stem and seeds and put in a food processor.
In the same pot used to cook the chile, heat olive oil over medium-high heat. Add the onion, leek, bell pepper and garlic and cook until translucent, about 5 minutes.
Add ground turkey, breaking it into bite-size pieces with a wooden spoon, and cook until browned.
Meanwhile, add 1 cup pumpkin purée to the food processor with the ancho chile and process until smooth. Add to pot along with the remaining pumpkin purée, tomatoes with juice, water, chili powder, cumin, ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil and then reduce heat to a simmer.
Add beans, cover and cook, stirring occasionally, for 30 minutes. Season to taste with additional salt and pepper. Serve hot with Colby-Jack cheese and green onions, if using.