1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, minced
1 lb ground turkey
2 cans diced tomatoes (14.5 oz)
1 can whole kernel corn, drained (14.5 oz)
1 can cannellini beans, drained (14.5)
2 cups pumpkin puree (canned pumpkin)
3 tbsp chili powder
2 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 tsp brown sugar
salt and pepper to taste
Toppings: shredded cheddar and sour cream
- In dutch oven or similar pot, heat oil over medium heat. Add onion, bell pepper, and garlic. Cook until tender, about five minutes.
- Add turkey and break up with spatula as it browns. Once it is evenly browned, mix in tomatoes, corn, beans, and pumpkin.
- Season with the next six ingredients.
- Reduce heat, cover, and simmer for about one hour.
This makes a thick chili. To make it soupier, add chicken broth until of desired thickness.
Top chili with sour cream and shredded cheddar cheese. EnJOY!
I think I will make this for my extended family at our weekend Christmas Party. We have started a tradition of a chili feed and this will be a new addition. We make the same kind every year in a huge pot but I will bring some of this for the more adventurous palettes. There are definitely some of those in my family.
Go, eat your food with gladness, and drink your wine with a JOYful heart, for it is now that God favors what you do. Ecclesiastes 9:7