Pumpkin Chili

As my husband says, "White people love pumpkin sh*t". And he's totally right. Today I'm using up the rest of our farm share vegetables to make a pumpkin chili in the slow cooker. Pumpkin chili may sound strange, but it's become a yearly staple in our house. The sweetness of the pumpkin is a perfect compliment to lots of spices. I usually make this chili without any meat but Calvin requested turkey.  I also don't normally use any root vegetables, but I wanted to put them to use before they went bad. 

Pumpkin Chili

1 can of Black beans

1 can of Kidney beans

1 cup of Roasted corn

2 Bell peppers

1 Jalapeño (if you want)

1 Onion 

1 small Butternut squash

2 Parsnips

1 can of pumpkin purée 

1 tablespoon of Cinnamon

1 tablespoon of Cumin

1 teaspoon of Cayenne

1 teaspoon of Chili powder 

Cilantro

Lemon or lime juice 

Salt and pepper 

1 cup of water 

Ground turkey 

Brown the turkey in a pan and add to the crock pot. Dice all vegetables. Here's the best part... Put everything in the slow cooker. Cook on low for about 4 hours. Serve with a sprinkle of shredded cheese, a fresh squeeze of citrus juice and some additional chopped cilantro.