• 1 pound ground turkey
• 1 large yellow onion, diced
• 1 2-1/2 to 3 pound pumpkin, cubed and roasted (see notes)
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 cups tomato sauce (use a thinner one)
• 1-1/2 cups defatted chicken stock or canned broth
• 2 tablespoons chili powder (chileheads modify to taste)
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh oregano, chopped OR 1 teaspoon dried
• Freshly ground black pepper to taste
• 1 tablespoon salt (start with 1 teaspoon, increase later if desired)
• 1 15 ounce can pinto or kidney beans, rinsed and drained OR
• 1-1/2 cups cooked navy or cannellini beans

1. In a non-stick skillet, cook the ground turkey over medium heat until cooked through and no longer pink in the center.

2. In a Dutch oven or small stockpot, saute onions, garlic, and pumpkin in olive oil over medium heat until soft, about 10 minutes.

3. Add cooked turkey and remaining ingredients, bring to a seasonings to suit your taste. Serves 6.

Notes:
1. Cut the pumpkin cubes the same size as the bean being used.

2. To roast pumpkin pieces, first cut pumpkin in half. Scoop out the seeds and stringy pulp. Place the halves skin side up and shave off the skin. Use a sharp chef's knife and always cut away from you. Cut the peeled pumpkin into slices, then into 1/2-inch cubes (see note 1). Place on a well-oiled cookie sheet, sprinkle with salt and pepper and roast at 400 degrees for 1/2 hour or until tender, tossing occasionally.

3. If you can find them, white ("ghost") pumpkins are excellent in this recipe.

Origin: San Jose Mercury-News, Oct. 23, 1996, p. 4F
Posted by: Tony Lima