Fall/winter is the perfect time of year for comfort foods, but typically those are the ones full of fat and extra calories that leave us feeling weighted down, blah and lethargic. Luckily that isn’t always the case! There are plenty of recipes like this pumpkin turkey chili that do the trick without all the junk. My awesome Aunt Sandie made this recipe for me a couple of weeks ago and I loved it so much that I just had to ask her for the recipe. I made it myself yesterday and the whole family loved it, even my non-pumpkin-eating husband! Definitely give this one a try. It’s quick to make, full of flavor and makes for great leftovers. Bon appetit!
1 T canola oil
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped yellow pepper
1 clove minced garlic
1 lb. ground turkey
1 can (14.5 oz size) diced tomatoes (can use the diced tom. with hot green chilies)
1 can cannellini beans, drained and rinsed
2 cups pumpkin puree
1 1/2 T chili powder (or Mexican chili powder)
1 tsp cumin
1-1 1/2 tsp salt
1/2 tsp black pepper
crushed red pepper flakes to taste
2 cups chicken broth
shredded cheddar cheese/plain greek yogurt to top with
Heat oil in pot and saute onions, peppers and garlic until tender. Stir in the turkey and cook until no longer pink. Drain off any excess grease. Mix in the tomatoes, beans, and pumpkin. Add the spices.  Lastly, mix in the chicken broth, less than 2 cups if you want it thicker. Simmer for about 20 minutes. Enjoy with shredded cheese, avocado or a little plain greek yogurt on top!

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