We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington
Ingredients
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 small sweet yellow pepper, chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 pound ground turkey
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 4-1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions
Directions
- In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
- Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. Serve with toppings as desired.
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