{"id":18027,"date":"2014-11-17T02:11:07","date_gmt":"2014-11-17T02:11:07","guid":{"rendered":""},"modified":"2014-11-17T02:11:41","modified_gmt":"2014-11-17T02:11:41","slug":"Marisa-Sung-s-Pumpkin--Turkey-Chili","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=18027","title":{"rendered":"Marisa Sung’s Pumpkin & Turkey Chili"},"content":{"rendered":"

Ingredients:<\/em><\/strong>
\n2 tablespoons extra-virgin olive oil
\n1 small yellow onion, chopped, chopped
\n1 green bell pepper, cored, seeded and chopped
\n2 jalape\u00f1os, seeded and finely chopped
\n2 cloves garlic, finely chopped
\n1 pound ground white or dark meat turkey
\n1 (14.5-ounce) can diced tomatoes, with their liquid
\n1 (15-ounce) can pumpkin pur\u00e9e
\n1 cup water
\n1 tablespoon chili powder
\n1 teaspoon ground cumin
\n1\/2 teaspoon salt
\nGround black pepper, to taste
\n1 (15-ounce) can kidney beans, rinsed and drained<\/p>\n

Steps:<\/strong>
\nHeat oil in a large pot over medium high heat. Add onion, bell pepper, jalape\u00f1os and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.<\/p>\n

Yield = 4 to 6<\/em><\/strong><\/p>\n

Red Hot Chile Peppers-Snow (Hey Oh)<\/strong>
\n