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Pumpkin, Black Rice, Turkey Crock Chopped “Chili”
By KC the Kitchen Chopper,
Having guests over the day before putting on a Garage Sale sounds a bit crazy. But not when the Crock can bail you out. This recipe does require some pre-cooking prep, but it’s still super easy to toss together.
I always worry about the “Chili” police coming after me when I make these kinds of recipes. They are not traditional chili’s, but they have the flavor profile. Cumin, Chili Powder, Green Chili’s, Black Beans etc. I could call this a stew because it also has vegetables, black rice and broth. At any rate, you’ll call it easy and delicious.
Chunks of Butternut Squash and Pureed Pumpkin make this a Fall/Winter winner. I had a half butternut left over so I didn’t need to prep it…just chop it. Here’s an easy way to get your butternut ready to chop and seed. Or you could always buy it “pre-chopped”.
Want to keep this Chopped vegetarian? Just sub a 15 oz. drained can of Kidney Beans, for the ground turkey.
Prep Time: 20 minutes
Cook time: 15 minutes, plus 6-8 hours in the Crock
Yield: Serves 8
2 Tablespoon Olive or Coconut Oil
2 cups Chopped Butternut Squash
1 Red or Brown Onion, Chopped
1 large or 2 small Zucchini, Chopped. Mine was humongous so I only needed 1. You could sub 1 cup Chopped Green Beans.
1 cup Chopped Celery
3 Garlic Cloves, finely Chopped
4 Brown Mushrooms, Chopped
1 lb. Ground Turkey. I used “Lean”.
1 Tablespoon Dried Thyme
1 Tablespoon Ground Cumin
2 teaspoon Smoked Paprika
1 teaspoon Cayenne Pepper. More if you like it hotter.
1 Tablespoon Dried Sage
1 teaspoon Chili Powder
2 teaspoons Kosher Salt
1 15 oz. can Black Beans. UNdrained.
1 15 oz. can White Beans. UNdrained
1 cup Chicken or Vegetable Broth. You could even add water if you don’t have broth.
1/2 cup Black Rice. You could use Brown Rice or Quinoa instead.
1 15 oz. can Pumpkin Puree. Not the pie filling.
1 – 2 Tablespoons Apple Cider Vinegar. I like the “kick” so I added 2 T’s.
Zing Factor: I think this adds a subtle sweetness to the Chili. You can add this when the chili is done. Do a taste test to see if you want to mellow the flavor of the Chili.
1 15 oz. can Creamed Corn
Easy Guacamole. My new favorite “step away from store bought” topping.
Grated Cheese. I love smoked Gouda or White Cheddar
Plain Greek Yogurt or Sour Cream
Bowl/Pan/Crock Ingredient Prep:
In a Large Bowl add all the Ingredients (except the Olive Oil) up to and including the Kosher Salt. Heat a deep sauté pan to medium and pour in the oil. Pour all the ingredients that you have in your Large Bowl into the heated pan. Break up the turkey as it cooks. Stir the mixture often, so it will cook evenly. When veggies and turkey are cooked through add them to your Crock Pot.
Now Add: To the Crock: Black Beans up to and including the Pumpkin Puree. Stir to combine. Cook on low temp for 6 – 8 hours.
Now Add: Sherry Wine Vinegar. Test for seasonings. You could add more spices or vinegar at this time. And the Creamed Corn Zing Factor, if desired. Again stir to combine.
Serve in bowls and add your favorite chili toppings. Then…
“Get Your Spoons Ready!”
This yummy recipe is linked up at “Homestead Blog Hop”