Fall Turkey Chili With Pumpkin Food

PUMPKIN TURKEY CHILI

Steps:

• Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
• Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
• Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
• Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
• Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.
• Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
• Right before serving, add the spinach and mix throughout.
• Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

CREAMY TURKEY PUMPKIN CHILI WITH WHITE BEANS

Steps:

• Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
• Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
• Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.
• Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve warm in bowls.

PUMPKIN TURKEY CHILI

Steps:

• Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

AUTUMN PUMPKIN CHILI

Steps:

• In a large skillet, saute onion and the green and yellow 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. If desired, serve with toppings.

TURKEY PUMPKIN CHILI

Steps:

• In a large (4 qt) saute pan, saute onion and bell pepper in olive oil until onions are translucent (4-5 minutes.).
• Add garlic and stir for additional 1 minute.
• Add in ground turkey and continue sautéing until turkey is browned, drain excess oil.
• Stir in tomatoes, pumpkin, beans, corn and all spices and bring to a boil.
• Once boiling reduce heat and simmer for 20 minutes, stirring occasionally.
• If chili seems too dry or thick add retained fluid from black beans in small increments until chili reaches desired consistency.
• Garnish with cheddar cheese and serve.

PUMPKIN TURKEY CHILI (CROCKPOT)

Steps:

• In a large skillet heat oil and saute the vegetables (onion - garlic) until tender and then stir in turkey and cook until browned. Spoon into crockpot.
• Stir in tomatoes and pumpkin.
• Stir in seasoning (chili powder - salt).
• Cover and cook on low for 4-5 hours.
• Serve topped with cheese and sour cream, if desired.

PUMPKIN TURKEY CHILI

Steps:

• In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink, breaking turkey into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness.