by Savory Spice • Bend – Old Mill District
375 SW Powerhouse Dr., Bend • 541-306-6855
2 small whole pie pumpkins*
Olive oil, for drizzling
Salt & pepper, to season
2 Tbsp. olive oil
1 lb. ground turkey
1 large yellow onion, diced
1/2 tsp. Dehydrated Minced Garlic
(or 2 cloves, minced)
2 Tbsp. Medium Chili Powder
1 Tbsp. Pumpkin Pie Spice
1 tsp. salt
1/4 tsp. Coarse Black Malabar Pepper
1 large green bell pepper, diced
1 jalapeno, seeded and diced
1/2 cup quinoa, rinsed*
1 (15 oz.) can white beans, drained
1 (15 oz.) black beans, drained
1 (28 oz.) can crushed tomatoes
2 cups chicken broth
1/2 cup water
Plain yogurt, cilantro and hot sauce
For Pumpkin: Preheat oven to 400 degrees. Cut off tops of pumpkins and scrape out insides. Brush inside of pumpkins with oil and sprinkle with salt & pepper. Place open-side down on a baking sheet and roast for about 45 min. or until easily pierced with a knife. Remove from oven and let cool on baking sheet.
For Chili: While pumpkin cools, heat oil in large saucepan over medium-high heat. Add turkey and cook about 5 min. or until turkey is no longer pink. Stir in onion and cook about 5 more min., or until onion is soft. Stir in garlic and spices. Add bell pepper, jalapeno, quinoa, and beans. Stir in tomatoes and broth and bring to a boil. Reduce heat to low, cover, and cook for about 45 min., stirring occasionally.
To Assemble: Cut roasted pumpkins into quarters. Set each pumpkin quarter in a bowl and spoon chili on top of pumpkin; pumpkin flesh should be soft enough to scoop out with bites of chili. Alternatively, scrape out roasted pumpkin flesh, stir into chili, and simmer another 5 to 10 min. until pumpkin is heated through. Serve chili with yogurt, cilantro, and hot sauce on the side.
*Recipe also works with 2 whole acorn squash or large delicata squash. Quinoa is optional; if you don’t use quinoa you can omit the 1/2 cup water.
Active Prep: 5 min
Cook: 1 hour 45 min