Follow me by Email

Grab my Button

The Houtz House Party

Search my Blog

www.thelittlestuffmatters.blogspot.com. Powered by Blogger.

Tuesday, October 2, 2012

My family the guinea pigs

So, I have been trying a lot of new recipes lately.  My husband gives me his opinion whether or not I should keep the recipe or not.  My son tells me not to make any more casseroles (probably because the last ones I made were not the best ones for a picky eater).  I don't listen to him because he is 9, he eats like a bird, and well, he doesn't really get an opinion. Like I said, he is only 9!

The most recent recipe I tried was an Autumn Pumpkin Chili shown here:

I know what you are thinking, pumpkin and chili, really?  Those two should NOT go together.  My husband said the same thing.  I have a feeling he wasn't really excited to come home for dinner that night.  As we both tried it, we were both stunned at how good it was.  He said it tasted like an Iranian dish (being 1/2 Persian, he would know).   Hmmm, so it looks like I will be making this one again!   I wasn't brave enough to try this on my kids so I had some chicken noodle soup on hand for them!  So, it isn't kid tested.  Here is the recipe in case anyone would like to try this one on their husbands for dinner tonight:


Autumn Pumpkin Chili



INGREDIENTS:
1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

DIRECTIONS: 
Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice. Yield: 4 servings.

I used shredded cheddar cheese for the topping.  I also didn't add the onion and the sweet yellow pepper since I didn't have any of those on hand.
ENJOY!!

1 comment: