OCTOBER 2020

768 N. Nova Rd Daytona Beach FL 32114 386-252-2534

bigvaluegarden@aol.com

EASY TURKEY PUMPKIN CHILI

•    
1 pound ground turkey (or ground chicken)    
1 tablespoon + 2 teaspoons chili powder, divided    
1 teaspoon ground ginger
1 teaspoon coarse kosher salt    
1/2 teaspoon ground cumin     
1 1/2 tablespoons olive oil, divided    
1 large onion, chopped    
2 cloves garlic, minced (about 2 teaspoons)  
1 quart chicken broth (about 4 cups)   
1 15-ounce can diced tomatoes   
1 15-ounce can black beans, drained and rinsed  
1 15-ounce can cannellini or white kidney beans, drained and rinsed   
1 cup pumpkin puree, canned or homemade   
2 large sweet potatoes, diced into small cubes   
1 chipotle pepper in adobo sauce, chopped (If you prefer lots of spice, start with this amount and add more, to taste.)  
1/2 teaspoon dried oregano   
1 pinch salt and black pepper

   
for serving: cilantro, limes, avocados


INSTRUCTIONS

    •    In a large bowl, mix together ground turkey, 1 tablespoon chili powder, ground ginger, salt and cumin. 
    •    Heat a large dutch oven or stockpot over medium-high heat. Add in 1 tablespoon of olive oil and the ground turkey mixture and cook for about 10 minutes, until meat is cooked through, crumbled and browned. 
    •    Transfer cooked meat to a large bowl and set aside.
    •    Add remaining 1/2 tablespoon of olive oil to dutch oven and add in onion. Cook for about 5 minutes on until translucent and soft. Add in garlic and cook for one more minute.
    •    Transfer cooked meat back to dutch oven and add chicken broth, tomatoes, black beans, white beans, pumpkin puree, sweet potatoes, chipotle pepper, remaining 2 teaspoons chili powder, oregano, salt and black pepper.
    •    Mix together and bring to a boil. Cover, reduce to simmer and cook for 45 minutes. Uncover and cook another 15 minutes.
    •    Serve with chopped cilantro, fresh limes and avocados.


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