Dr. Jeanette Ryan shared this recipe with us, saying we would be shocked at how delicious it was. And she was right! This great seasonal variation on basic turkey chili is perfect for a rainy fall day.
1 tablespoon olive 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 93% lean ground turkey
1 can (14.5 ounces) diced tomatoes
2 cans pumpkin puree
2 tablespoons apple cider vinegar
2 bay leaves
1 1/2 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 cup shredded cheddar cheese, for topping
sour cream, for topping
How to Make It:
1. 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 til evenly browned.
2. Pour meat mixture into slow cooker. Mix in tomatoes, vinegar, and pumpkin. Season with bay leaves, chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours.
3. Serve topped with cheese and sour cream.
For a dairy-free version of this recipe click here.
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