TURKEY PUMPKIN CHILI

I have been going through my old recipe box to either clear out dishes that I either won’t make or didn’t really love, and taking the good ones and digitizing them so I will have them in the future. I made this recipe last night and after making a few adjustments from the original, this was definitely a hit and worth saving for the future. We hope you try it and let us know if you like it as well!

PUMPKIN TURKEY CHILI

Serves 6-8

1 tbs olive oil

1 cup diced onion

1 cup diced peppers (I used some red pepper, serrano pepper and orange pepper)

1 clove minced garlic

1 pd ground turkey

1 14 oz can diced petite tomatoes with juice

1 15 oz can pumpkin puree

1 ½ tbs chili powder

½ tsp cracked pepper

1 tsp salt 

2 cups chicken stock (I used low sodium)

Shredded cheddar cheese and sour cream for garnish

Heat oil in Dutch oven; add onions and peppers and cook for 10 minutes until softened; add garlic and ground turkey cooking until turkey is no longer pink.

Add other ingredients, reduce heat to low, cover and simmer 30 minutes - stirring occasionally.  Check for seasonings and also if too thick add more stock or water.

Serve in bowls topped with sour cream and shredded cheese