Pumpkin And Turkey Chili

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		1	Servings

INGREDIENTS

1	lb	Ground turkey
1		Yellow onion, diced
1/2		Pumpkin, 2-1/2 to 3 pound
		cubed and roasted see
		notes
2	T	Olive oil
3		Cloves garlic, chopped
2	c	Tomato sauce, use a thinner
		one
1 1/2	c	Defatted chicken stock or
		canned broth
2	T	Chili powder, chileheads
		modify to taste
1	T	Paprika
1	t	Ground cumin
1	T	Fresh oregano, chopped -OR-
1	t	Dried
		Freshly ground black pepper
		to taste
1	T	Salt
1		15 ounce pinto or kidney
		beans rinsed and drained
		OR-
1 1/2	c	Cooked navy or cannellini
		beans

INSTRUCTIONS

San Jose Mercury-News, Oct. 23, 1996, p. 4F posted by Tony Lima
(tony.lima@toadhall.com)  Method    In a non-stick skillet, cook the
ground turkey over medium heat  until cooked through and no longer pink
in the center.    In a Dutch oven or small stockpot, saute onions and
pumpkin in  olive oil over medium heat until soft, about 10 minutes.  
Add cooked turkey and remaining ingredients, bring to a boil and  turn
heat down to low.  Simmer 40 minutes.  Adjust seasonings to suit  your
taste.  Serves 6.  Notes    Cut the pumpkin cubes the same size as the
bean being used.    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. Notes by Tony Lima:  That sounds like a heck of
a lot of salt!  Posted to CHILE-HEADS DIGEST V3 #139  Date: Wed, 23 Oct
1996 11:00:00 -0700  From: tony.lima@toadhall.com (Tony Lima)

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2888 Calories From Fat: 783 Total Fat: 87.5g Cholesterol: 605.4mg Sodium: 13363.6mg Potassium: 6457.4mg Carbohydrates: 252.4g Fiber: 73.4g Sugar: 44.5g Protein: 278.7g