Turkey Pumpkin Chili

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Now that the weather has turned cooler and it gets dark at 5 p.m., I can’t get enough comfort food.  You know the food that smells (and warms) up the whole house?  While this recipe doesn’t cook for hours and hours like a lot of the other dishes that have come out of my kitchen lately, it definitely fills your house with the most delicious aroma.  This is a perfect dish to eat on the days after Thanksgiving, if you’re not to full!



2 Tbsp extra-virgin olive oil

1 small yellow onion, chopped

1 green bell pepper, cored, seeded and chopped

2 jalapeños, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground white or dark meat turkey

1 (14.5-ounce) can diced tomatoes, with their liquid

1 (15-ounce) can pumpkin purée

1 cup water

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper to taste

1 (15-ounce) can kidney beans, rinsed and drained 


Heat oil in a large pot over medium high heat.

Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, 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 more. Ladle chili into bowls and serve.

Serves: 6
1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.33 out of 5)

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