Chef Kelli's pumpkin turkey chili, pumpkin soup and autumn pizza - FOX 35 News Orlando

Chef Kelli's pumpkin turkey chili, pumpkin soup and autumn pizza

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(WJBK) -

Get these recipes courtesy of Chef Kelli Lewton from 2 Unique Caterers and Event Planners.

Chef Kelli's Chipotle Pumpkin Turkey Chili

Ingredients: (8-10 servings)
3 lbs. ground turkey meat (dark and white is good or whatever your preference)
1 Tb chopped garlic
T TB butter or olive oil
2 TB chipotle pepper puree(usually you will find this canned in ethnic section of grocery store)
1 onion~ dice fine (about a cup)
1 Green pepper~ dice medium
1 red pepper ~medium dice
2 cups sweet potato ~medium dice
1 cup Parsnips ~medium dice
1 can organic pumpkin puree
1 cup poultry stock
30 oz. tomato sauce (2 cans)
2 cups organic Cannellini or navy beans
2 cups crushed tomatoes
3 TB dark chili powder
2 TB cumin
1 TB sea salt 2 teaspoons fresh cracked black pepper

Method:
1. Heat butter in heavy bottom rondo/stock style pot and sauté onion for a minutes and then add garlic, sauté until golden a minute or so and add ground turkey and cook meat until cooked through, using wooden spoon continue to chop up meats so you do not get large clumps.
2. Stir in pumpkin puree, spice's and chipotle puree; simmer and stir over medium low heat for a few minutes; add tomato puree & crushed, poultry stock add sweet potatoes and continue to cook over medium/medium low for about 15-20 minutes, add parsnips and continue to simmer for another 15 minutes.
3. Make sure veggies are cooked or close to and then add diced peppers, adjust seasons as needed and cook 10-15 minutes
4. Remove from heat and add beans
5. Serve with corn bread, and autumn salad

Chef's note: If chili is too thick add more poultry stock or tomato sauce.


Autumn Harvest Pizza

Ingredients (serves 1-2)
1 whole wheat Naan bread
½ cup squash or pumpkin puree (canned is fine)
1 Tb REAL maple syrup
1 cup kale cut into thin strips and lightly blanched
2-3 TB virgin olive oil
1/2 cup Butternut squash, cubed 1 inch
1/2 cup Eggplant, cubed 1 inch
1/2 cup Roasted beets, cubed 1 inch (golden and red would be extra fancy!)
¼-½ cup  crumbled Goat cheese
1 tsp. chopped fresh rosemary

Method:
Preheat oven to 450 degree.

1. Coat squash and eggplant with olive oil, season with; rosemary, sea salt ,pepper and pinch of cumin. Bake for 30 min or until tender.
2. Mix Maple syrup and season pumpkin puree with sea salt and pepper
3. Once the vegetables are roasted, spread seasoned pumpkin puree over Naan bread .
4. Top with roasted vegetables and beets.
5. Crumbled goat cheese on top and bake for 10-12 minutes or until crust begins to brown and cheese is melted.

Harvest Pumpkin Soup

Ingredients (4-6 servings)
2 tablespoons unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced (about 2 tsp.)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
¼ tsp. ginger
1/4 teaspoon ground nutmeg
3 cups chicken or vegetable stock/ broth
1 cup water
1 cup apple cider
1 (15-oz) can pure pumpkin purée
1/4 cup maple syrup
1/2 cup half-and-half
Salt and ground black pepper to taste
3 oz goat cheese
Toasted walnuts

Method:
1. In a large rondo/Dutch oven style pot over medium heat, melt the butter. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, ginger, coriander and nutmeg and cook until fragrant, about 30 seconds.
2. Add apple cider and reduce for a few minutes. Stir in the broth, water, pumpkin and maple syrup and bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until the flavors have melded.
3. Remove from heat and allow cooling slightly before working in batches to purée the soup in a blender until smooth, 1 to 2 minutes. Return the soup to a clean pot. Stir in the half-and-half. (Additional broth may be added as necessary to adjust the soup's consistency)
4. Heat the soup gently over low heat until hot (do not boil). Season with; sea salt and pepper to taste. Ladle soup into serving bowls and sprinkle with goat cheese crumbles, toasted walnuts and pumpkin seeds.

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