Pumpkin Turkey Chili

1 year ago

1 Tbs. 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-pound ground turkey
1 (14.5 oz.) can diced tomatoes
12 oz. frozen corn
1 (15 oz.) can beans of choice
24-32 oz. gluten free chicken stock (add to desired thickness)
2 cups pumpkin puree
1 1/2 Tbs. chili powder
2 tsp. cumin
2 tsp. coriander
1/2 tsp. ground black pepper
Coarse salt, as desired
1/2 cup shredded Cheddar cheese, as garnish
1/2 cup sour cream, as garnish
Heat the oil in a large skillet over medium heat, and sauté 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 corn, beans, tomatoes and pumpkin and chicken stock. Stir in all seasoning. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream, if desired. (Yield: 6-8 servings)

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