Finally the savory post! I found a fair amount of savory pumpkin dishes out there but most of them involved pasta. I wanted something a little less carb heavy so I kept on searching and finally found a chili recipe! I knew this would work since it’s similar to the pumpkin enchiladas that I’ve made before and love (try them! It sounds weird but they’re awesome!).
I wanted something to dip into the chili so I figured what better than pumpkin biscuits! I personally, really enjoyed the meal, my husband on the other hand definitely didn’t finish his plate :). I don’t think he’s into pumpkin quite as much as me…especially after this week!
Anyway, the chili recipe was super easy and healthy. It was also perfect for last night which was rainy and cold. I guess I won’t complain since we’re about to embark on a journey into the mountains with plenty of sunshine..and snow!
First, I cut up the veggies and sauteed them. My husband doesn’t like undercooked peppers and I don’t love undercooked onions so I like to make sure they’re cooked all the way through.
Once the veggies were cooked, I added the ground turkey.
After the turkey was nice and browned, I added the remaining ingredients: pumpkin, black beans, diced tomatoes, chili powder, salt and pepper.
I attempted a million pictures of the black beans and none of them turned out!! They’re just not photogenic! We also have terrible lighting in our kitchen..
Once all the ingredients were added, I lowered the heat and let the chili simmer, covered, for about 20 minutes.
Dinner was served!! I heated up a biscuit and had it on the side…so good!
I really like adding pumpkin to savory dishes, especially Mexican-inspired foods. The pumpkin taste is very subtle but it adds a nice thickness and texture. I know it sounds kind of funky, but I promise you’ll like it!
Have you ever tried pumpkin in a savory dish? What ingredient have you used in a savory dish that’s usually in sweet dishes?
One of these days I’ll attempt pumpkin raviolis…those sound amazing!