One of the most popular recipes we have ever had for the Wine Club is Pumpkin Chili. This recipe is a variation on the original. It is a little spicier (if your taste buds run that way) than the original but it is also a bit simpler to prepare. Try it with the Matchbook Super Tinto Rey or the Rocco del Principe Fiano.
1 small yellow onion, chopped
1 green bell pepper, chopped
1 or 2 jalapeno peppers seeded and finely chopped
2 cloves garlic finely chopped
1 pound ground white or dark meat turkey
1 (14.5 oz) can diced tomatoes un-drained
1 (15 oz can pumpkin (DO NOT USE PUMPKIN PIE MIX)
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp fine sea salt
Ground black pepper to taste
1 (15 oz) can kidney beans, rinsed and drained
1. Heat oil in a large pot over medium heat. Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently, until tender, about 5 minutes.
2. Add turkey and cook until browned.
3. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans.
4. Cover and simmer, stirring occationally for 30 minutes more. Ladle chili into bowls and serve.