Pumpkin turkey chili for the cooling weather

Let me repay you for my ongoing disloyalty to the Friday 5 with a recipe. It’s been forever hasn’t it?! And I don’t even have a picture for this one (its not necessarily the most photogenic anyway). Susan and I gobbled it up. Perfect for the drizzly, cool weather today.

Pumpkin Turkey Chili
{From a King Soopers advertisement, oddly enough}

• 1 Tbsp. vegetable oil
• 1 cup chopped oinion
• 1/2 cup green bell pepper, chopped
• 1/2 cup yellow bell pepper, choppedd
• 1 clove garlic, minced
• 1 lb. ground turkey
• 1 can (14.5 oz) diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 Tbsp. chili powder
• 1/2 tsp. ground black pepper
• 1 dash salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream

1. Heat the oil in a large skillet over medium heat and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
2. Stir in the turkey and cook until evenly browned.
3. Pour meat mixture into slow cooker. Mix in tomatoes and pumpkin. Season with chili powder, pepper and salt.
4. Cover, set on low, and cook for 4-5 hours.
5. Serve topped with cheddar & sour cream.

*NOTE: The mix seemed a little thick to us so Susan put in a bit of chicken broth to thin it out. I’m not sure how it would turn out otherwise, but I imagine it would still be tasty thick or thin. Whichever you prefer.

Stay warm!