Turkey Pumpkin Chili

Happy First Week of the New Year! I’ve really been slacking. It’s time to get on the resolution train. I’m thinking of some fun ideas I could do in the food realm this year and may just have to write a little list with the possibilities :)

Homemade chili has been on my mind since the beginning of winter. I had a package of ground turkey breast in the freezer that was begging to be used. And, I’m kinda out of the pumpkin cookie routine right now, so I wanted to use my stash of pumpkin as best as I could. ‘Tis the season for a comforting, healthy, but hearty bowl of chili.

You can’t even taste the pumpkin in this, but it adds the perfect amount of thickness to give this chili its satisfying texture. With the turkey breast, veggies and beans, this is a complete meal in a bowl. The pumpkin has tons of fiber, too, so it’s quite filling.

Turkey Pumpkin Chili
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1.25 pounds ground turkey
1 (14.5 oz) can diced tomatoes
2 cups pumpkin puree
1 (15 oz) can black beans
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt

Heat the oil in a large skillet over medium heat, and saute the onion, bell peppers and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes, pumpkin and black beans. Season with chili powder, pepper and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with cheese, chips or nothing!