2 Tbsp. extra-virgin olive oil

1 small yellow onion, chopped

1 bell pepper, chopped

1 jalapeño peppers, chopped

2 cloves garlic, finely chopped

1 lb. ground white or dark meat turkey

1 (14.5 oz.) can diced tomatoes, undrained

1 (15 oz.) can pumpkin purée

1 Tbsp. chili powder

1 tsp. ground cumin

 1/2 tsp. salt

 Ground black pepper, to taste

 1 (15.0 oz.) can dark red kidney beans, rinsed and drained


Heat oil in a large pot over medium high heat. Add onion, peppers, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes. Ladle chili into bowls and serve with shredded cheddar cheese, and sour cream.

TURKEY PUMPKIN CHILI originally posted on by Elegant Island Living magazine.

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