Turkey Pumpkin Chili

New apartment, plus reunited with the big ol' dutch oven - time for chili.  I was originally looking up bison recipes, but the Whole Foods website had another intriguing recommendation (notwithstanding the nearest location's limited meat selection lacking a pretty key ingredient...):

Recipe

1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
2 cloves garlic, chopped
1 lb ground turkey
1 can (14 oz) diced tomatoes
1 can (15 oz) pumpkin puree
1 c water
1 tbsp chili powder
1 tsp cumin
1 can (14 oz) kidney beans
corn (optional)
olive oil, salt & pepper

Heat some oil medium-high, and add the onion, green pepper, jalapeno, and garlic.  Once that's soft, brown your turkey.  Then add the tomatoes, pumpkin, water, and spices.  Bring to a boil, lower heat, and add the beans (and corn if you want).  Simmer 30 minutes or so.

Notes

Solid chili option, feels like it could plausibly be healthy...  The pumpkin really didn't come through much, which was a little disappointing when I was hoping for a nice hearty fall meal.  Overall a nice mix of sweet and spicy though!

Asian Turkey Meatballs

I found a new bunch of recipes online courtesy of (the kind of hilariously-named) Eat to Perform.  Here's the first one.  It's Asian, so insert a meathead "ninjas really know how to perform" joke here, maybe?

Recipe

1 lb ground turkey (they say lean...)
2 tbsp grated ginger
2 tbsp minced garlic
1/2 c bread crumbs
1 egg

1/4 c scallions, chopped
2 tbsp coconut oil
1/4 c stock

1/2 tsp sesame oil
3 tbsp vinegar
3 tbsp soy sauce
3 tbsp honey
1/2 tsp cornstarch
1/2 tsp dried chili flakes
1/4 c scallions, chopped

Combine the first group of ingredients and make some meatballs, about 2".  Heat your oil over medium-high and brown the meatballs on both/a few sides, about 2 minutes each.  Move the meatballs to a pan for the oven and pour in the stock.  Heat at 400 degrees for about 20 minutes.

Meanwhile, combine the bottom set of ingredients in a saucepan.  Bring to a boil, then simmer until it thickens.  Drizzle the glaze over the meatballs (once they're out of the oven, maybe over some rice) and you're ready to eat.

Notes

A few things:

• I un-paleo-ed the original recipe a little bit but I hope it's still healthy!  Cause it's pretty good. 
• I also used the old cast-iron skillet to brown the meatballs, flipped 'em a last time, poured in the (veggie) stock, and popped the skillet in the oven.  Even cutting out the extra pan, it's still a lot of dishes to clean up.
• The recipe is a little ambiguous on where the scallions go.  In the meatballs?  Into the glaze?  Sprinkled on top?  I went with option B...