Ingredients
- 1.3 lb. ground turkey (extra lean)
- 6 small links (9 oz.) chicken maple sausage
- 1 sweet onion, chopped
- 3 cloves of garlic, minced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 15.5 oz. can cannellini (white kidney) beans, drained and rinsed
- 1 15.5 oz. can red kidney beans
- 1 29 oz. can pumpkin purée
- 1 28 oz. can diced tomatoes
- ½ cup chicken broth
- 2 Tbsp. chili powder
- 1 tsp. oregano
- 1 tsp. cumin
- 2 tsp. brown sugar
- ½ tsp. cayenne pepper (optional)
- 4 Tbsp. olive oil
- Sea salt and pepper to taste
Preparation
- Start by thinly slicing your sausages or taking off the casing, if you can. Set aside with the ground turkey.
- In a large heavy bottomed pot, add 2 tbsp of olive oil and sauté the garlic and the onion until translucent. Add bell peppers and sauté for about 5 minutes. Set aside.
- In the same pot, add 2 more tbsp of olive oil and brown the ground turkey and sausage. That should take about 10 minutes. Season with sea salt and black pepper.
- Once the meat is browned, add back the vegetables and then add the diced tomatoes, the pumpkin, the beans and all the spices. Add the chicken broth and stir.
- Lower the heat to low and simmer for 1.5 to 2 hours, stirring occasionally. Add salt and pepper, if necessary.
- Carve an opening on the top of the small pumpkins, and scoop out the filling. Compost the filling, or put aside for another recipe. Rinse the interior of the pumpkin, and pat dry with a paper towel.
- Serve garnished with grated cheddar cheese, sliced green onions and a dollop of Island Farms by Natrel sour cream.
- To make this recipe vegetarian, simply omit the meat and substitute the chicken broth for vegetable broth.
- Source: Olivia’s Cuisine; thanks to our friends at Farmers Dairy
