Turkey Pumpkin Chili

A rich and flavorful chili made with lean ground turkey, hearty beans, and a blend of aromatic spices!

Ingredients

1 teaspoon vegetable oil

1 pound lean ground turkey (15% fat)

⅔ cup chopped onion (about ½ medium onion)

½ cup chopped green pepper (about 1 small pepper)

2 cloves garlic, minced or ½ teaspoon garlic powder

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces ) great northern beans, drained and rinsed

1 can (16 ounces) pumpkin

1 can (15 ounces) crushed tomatoes

1 can (15 ounces) low-sodium broth

½ cup water

2 Tablespoons packed brown sugar (optional)

1 package taco seasoning mix (1.25 ounces)

To make gluten-free, choose gluten-free options for broth and taco seasoning.

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large saucepan, heat oil on medium heat.
Add ground turkey, onion, green pepper and garlic.
Cook and stir, breaking meat apart until it is brown and vegetables are tender.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar and taco seasoning.
Bring to a boil. Reduce heat, then cover and simmer for 1 hour.
Refrigerate leftovers within 2 hours.

Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube of bouillon.
Use leftover turkey cut in bite-size pieces instead of ground turkey. Sauté the vegetables, then add the turkey with the other ingredients.
No Taco Seasoning? Mix together 1 Tablespoon chili powder and 1 teaspoon each cumin and oregano. Add some red pepper flakes if you like it spicier.
This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put cooked ground turkey mixture and all other ingredients into the cooker, cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours.