Pumpkin and Turkey Chili and Pumpkin Cornbread Recipe Video
Ingredients
| Butter/Margarine | 1⁄2 Cup (8 tbs), melted | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Eggs | 4 | |
| Sugar | 1 Cup (16 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Flour | 3 Cup (48 tbs) | |
| Baking powder | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Yellow onion | 1 , chopped | |
| Garlic | 4 Clove (20 gm), minced | |
| Crumbled chicken bouillon cubes | 3 | |
| Dry black beans/3-4 cups of any beans | 1 Pound, cooked | |
| Cooked turkey | 4 Cup (64 tbs) | |
| Pumpkin puree | 1 Cup (16 tbs) | |
| Pumpkin puree | 1 Cup (16 tbs) | |
| Salsa/15 ounce can diced tomato with double of seasoning | 16 Ounce | |
| Sweet corn | 15 Ounce | |
| Beer | 12 Ounce (Mexican Beer, If Desired) | |
| Beer | 12 Ounce (Mexican Beer, If Desired) | |
| Ground cumin | 2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY:
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9x13 inch pan for baking.
MAKING:
3. For the Cornbread: Add I melted stick of butter, 4 eggs and mix.
4. Add 1 cup of pumpkin puree, 1 cup sugar and 12 ounces of beer and mix well.
5. Add 1 cup of cornmeal, 3 cups of flour, 2 tablespoons of baking powder, 1 teaspoon of salt and mix.
6. Smooth the batter over the greased pan and put to bake for 40 minutes.
7. For the Chili: Heat a tablespoon of olive oil.
8. Add 1 chopped onion and 3 diced cloves of garlic and cook until translucent.
9. Add 3 Chicken bouillon cubes, 4 cups of turkey breast, 1 pound of black beans, 16 ounces of salsa, 12 ounces of beer, 1 cup pumpkin puree, 1 can of corn.
10. Add 2 teaspoon cumin, 1 teaspoon chili, ½ teaspoon ground oregano and let it cook down for 20 minutes.
FINALIZING
11. Take the cornbread out of the oven and let it cool for half an hour.
SERVING:
12. Serve a hot bowlful of chili with a portion of cornbread.
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9x13 inch pan for baking.
MAKING:
3. For the Cornbread: Add I melted stick of butter, 4 eggs and mix.
4. Add 1 cup of pumpkin puree, 1 cup sugar and 12 ounces of beer and mix well.
5. Add 1 cup of cornmeal, 3 cups of flour, 2 tablespoons of baking powder, 1 teaspoon of salt and mix.
6. Smooth the batter over the greased pan and put to bake for 40 minutes.
7. For the Chili: Heat a tablespoon of olive oil.
8. Add 1 chopped onion and 3 diced cloves of garlic and cook until translucent.
9. Add 3 Chicken bouillon cubes, 4 cups of turkey breast, 1 pound of black beans, 16 ounces of salsa, 12 ounces of beer, 1 cup pumpkin puree, 1 can of corn.
10. Add 2 teaspoon cumin, 1 teaspoon chili, ½ teaspoon ground oregano and let it cook down for 20 minutes.
FINALIZING
11. Take the cornbread out of the oven and let it cool for half an hour.
SERVING:
12. Serve a hot bowlful of chili with a portion of cornbread.
Editors Review
Thanksgiving cannot be Thanksgiving if there is no pumpkin and turkey in the meals. Here is a video with a meal idea using both the ingredients into two dishes. Watch the video for the recipe.Chef
