Ingredients and Weight:
1 whole turkey breast (about 3 pounds)
1 large pumpkin (about 2 pounds)
2 cans (15 oz each) chili beans in tomato sauce
2 cups cooked kidney beans
2 cups chopped onions
2 cups chopped bell peppers
1 cup chopped celery
1 cup diced tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper to taste
Preparation Time:
- Preparation: 30 minutes
- Cooking: 4-6 hours (slow cooker)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Cube the turkey breast into small pieces and season with salt and pepper.
- Peel and deseed the pumpkin, then cut into large cubes.
- In a slow cooker, combine all ingredients except the cooked kidney beans.
- Stir well to mix, then cook on low for 4-6 hours.
- Add the cooked kidney beans during the last hour of cooking.
- Adjust seasoning with salt and pepper if necessary.
- Serve hot with desired toppings such as sour cream, cheese, or fresh cilantro.
Nutritional Information: (Per serving, assuming 8 total servings)
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 8g
Dish Characteristics:
- This dish is a creative fusion of flavors, featuring the rich taste of pumpkin with the traditional flavors of chili.
- The slow cooker method ensures that the flavors blend perfectly and the meat is tender and juicy.
- It's a hearty dish that's perfect for colder weather.
User Comments:
- "This was an amazing dish! The combination of pumpkin and chili was unexpected but delicious."
- "I love how easy this recipe is to make in a slow cooker. It's a great dish to prepare for a crowd."
- "This chili is perfect for fall. The pumpkin gives it a nice, rich flavor that I really enjoy."
Special Precautions and Tips:
- Make sure to use a slow cooker with a tight-fitting lid to ensure the dish cooks evenly.
- Adjust seasoning according to taste. Some people may prefer a spicier chili, while others may prefer it milder.
- Serve with desired toppings to customize the dish even further.
