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Autumn Pumpkin & Turkey Chili


From the kitchen of Dianne Simpson

2 Tblsp. extra virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, seeded and chopped
2 large garlic cloves, minced
1 pound white or dark ground turkey, (Dianne prefers dark)
1 (14.5) oz. can of diced tomatoes with mild green chilies with juice
1 (46oz.) can tomato juice
1 (15oz.) can of pumpkin puree
1 (15oz.) can of kidney beans, drained
1 cup canned black beans, drained
1 Tblsp. chili powder (Dianne used ½ tsp.)
1 tsp. ground cumin
1½ Tblsp. sugar
1 tsp. pumpkin pie spice
Salt and pepper to taste

Heat the olive oil in a large pot over medium heat until hot but not smoking.
Add the onion, bell pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.
Add turkey and cook until browned.
Add tomatoes, pumpkin, tomato juice, chili powder, cumin, salt and pepper and bring to a boil.
Reduce heat to medium-low and add beans and sugar.
Cover and simmer, stirring occasionally for 30 minutes.
Adjust seasonings to your liking!

*Terri’s notes:
~ Give it a try, the flavors are subtle and a delicious new blend - 5 stars!
~ Serving extra Chili powder on the side is a great way to please every taste.
~ Make it vegetarian! BOCA, MorningStar, your favorite crumbles would be great in this recipe.

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