Try This Turkey Pumpkin Chili Tonite!

Serves 12

TURKEY PUMPKIN CHILLI

A delicious dish, especially around thanksgiving to get in added nutrition and wholesomeness.

Author:

Linda D. Brophy

INGREDIENTS

• 1 Tablespoon extra-virgin olive oil
• ½ – 1 pound lean ground turkey
• 1 large onion, chopped
• 1 large red, orange, or yellow bell pepper, diced
• 1½ cups chopped carrot
• 3 large cloves garlic, minced
• 4 cups low-sodium beef broth
• 3 cups diced pumpkin or butternut squash
• 2 (14 ounce) cans fire roasted tomatoes
• 4 (15 ounce) cans low-sodium beans ( black, red kidney, cannellini, or garbanzo, rinsed)
• 3 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt, or to taste
• ¼ teaspoon cayenne pepper, or to taste

PREPARATION

Heat oil in a large pot over medium-high heat. Add ground turkey and cook until browned and no longer

pink. Add onion, carrot, and bell pepper cooking, stirring often, until the vegetables are soft, about 5 minutes.

Add garlic and cook, stirring, for 1 minute.

Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash),

tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Return to a boil. Reduce heat

to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes,

up to 60 minutes total.

Serve garnished with cilantro or parsley, jalapeños, and/or pepitas, if desired.

Note: To make ahead: Refrigerate for up to 4 days; freeze for up to 6 months.