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Turkey Pumpkin Chili

I am a chili lover, especially if the chili is made with kidney beans.  Growing up my mom always made chili with kidney beans. To this day I swear I can eat chili breakfast, lunch, and dinner as long as it is homemade.  My mother’s chili is very similar but usually uses ground beef and omit the pumpkin and pumpkin spice.  Chili is so simple, versatile and forgiving, and is a one pot meal.  A slow cooker would work as well but as long as I am home I love to just simmer my soup in a dutch oven on the stove.

A few years ago I had come across a recipe that added pumpkin.  In the fall if I have any pumpkin in the freezer or extra from baking I make this chili.  The pumpkin purée added a depth and richness to the chili without a pumpkin flavor.

Of course chili can not be served without fresh cornbread.  Sour cream and cheddar cheese are optional.

Turkey Pumpkin Chili

Turkey Pumpkin Chili:

  • 1 package ground turkey breast (16-20 oz.)
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 green pepper,diced
  • 1  cup pumpkin puree
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (26 oz.) can tomato sauce
  • 2 Tbs sugar
  • 1 Tbs chili powder
  • 1 1/2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)

Turkey Pumpkin Chili

In a large pot brown turkey, add in onion and garlic and sauté until fragrant.

Add remaining ingredients and bring up to simmer, continue to simmer on low for at least 1 hour.

Serve with cornbread, tortilla chips, or with some cheddar cheese.
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Tiajuana Tacos

Tiajuana Tacos

This is a dish that will feed a crowd, and people love it.  It is easy made in the crock pot and most people love a good taco.    I serve both hard shells and soft tortillas, alongside my numerous toppings.  This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. *The recipe was spelled this way, I know I am not the best speller but this was not my error.

Tiajuana Tacos:

  • 3 cups cooked chopped beef  (about 1 pound)
  • 1 lb. can refried beans
  • ½ cup chopped onion
  • ½ cup chopped green peppers
  • ½ cup chopped ripe olives
  • 8 oz. can tomato sauce
  • 1 Tbs chili powder
  • 1 Tbs Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ⅛ tsp celery salt
  • ⅛ tsp ground nutmeg
  • ¾ cup water
  • 1 teasp salt
  • 1 cup crushed tortilla chips
  • shredded lettuce
  • chopped tomatoes
  • shredded cheese

Combine first 15 ingredients in slow cooker.Tiajuana Tacos

Cover, and cook on high 2 hours.

Just before serving, fold in corn chips.

Spoon mixture into taco shells. Top with lettuce, tomatoes, and cheese.  With any leftover you can make a great taco salad.

Variations:

*I make this often with ground turkey, we are not big beef fans.  Not only do most people not notice, but it is much healthier.

Buffalo Turkey Burgers

Blue cheese or ranch dressing atop a turkey buffalo burger, yes please!  Mr.Picky loves spicy food, and loves burgers.  I tried this recipe out a couple of years ago and have continued to put it into dinner rotation.  If you have children it is ok, just don’t dip the burgers in the sauce at the end.  This recipe came out of Rachel Ray 365: No Repeats cookbook.  Mr.Picky prefers to eat these as little sliders on a small french roll.  The burger size depends on what we have to put them on, in the picture we served full size burgers on a crusty bun.

Buffalo Turkey Burger

Buffalo Turkey Burger:

Burger:

  • A drizzle of olive oil
  • 1 package (20 oz.) ground turkey breast
  • 1 1/2 tsp poultry seasoning
  • 1 Tbs grill seasonings, like Montreal Steak Seasoning
  • 2 garlic cloves, grated or chopped
  • 4 scallions, finely chopped
  • 1 celery rib with greens, finely chopped

Burger Dip:

Blue Cheese Topping:

  • 1 cup sour cream
  • 1/2 cup blue cheese
  • Salt and Pepper to taste

In a small bowl combine sour cream, blue cheese and salt and pepper.  Set aside in fridge while making burgers.  If you do not care for blue cheese, simple use ranch.

Drizzle about a tablespoon of oil in a  mixing bowl and burger ingredients.  Form into patties, depending on size of bun.

Buffalo Turkey BurgerIn a nonstick skillet over medium-high heat cook the burgers for about 6 minutes on each side, again depending size.  Either transfer all burgers to a plate or in a separate pan prepare your buffalo dipping sauce.

Melt butter on low and add the buffalo sauce.  Dip patties in the sauce mixture until coated.

Place burger on bottom bun and top with lettuce and blue cheese dip.

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