Dinner of the Week: Pumpkin Turkey Chili

I can’t think of a more perfect fall or winter dinner than pumpkin turkey chili.  Evan’s favorite version of this recipe is below.  And, since this is done in the crockpot, it is an incredibly easy meal for a busy weeknight!

Pumpkin Turkey Chili

– 1 tablespoon vegetable oil
– 1 medium onion
– 1 red bell pepper
– 1 yellow bell pepper
– 1 clove garlic
– 1 pound ground turkey
– 1 can (14.5 oz.) diced tomatoes
– 2 cups canned pumpkin
– 1 1/2 tablespoons chili powder
– 1/2 teaspoon black pepper
– 1 dash salt
– Cheddar cheese for sprinkling

Approximately 4-5 hours before dinner, heat the vegetable oil in a large skillet over medium-high heat.  Chop up the onion, bell peppers, and garlic.  Add the veggies to the skillet and saute for at least 5-10 minutes, until tender.

Once done, dump the cooked veggies into the crockpot.

Add the ground turkey to the same skillet as before.  Cook over medium-high heat for at least 5-10 minutes, until browned.

Add the browned turkey, diced tomatoes, canned pumpkin, and spices to the crockpot.  Cover and slow cook on low heat for 4-5 hours.

Come home to a delicious-smelling house, and enjoy!

I served mine with a sprinkling of cheddar cheese over top.  Evan always adds sour cream to his.  Do whatever you think will work best for you!  If you prefer a spicier version, I recommend adding one diced habanero or a couple diced jalapenos to the crockpot.  

This pumpkin turkey chili is packed with flavor and yet very healthy for you.  The pumpkin is soft and adds a really nice autumnal twist to traditional chili.  

This meal’s a favorite in our house.  I hope it’ll become a favorite in yours, as well!

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