Turkey and Pumpkin Chili Bowl

This recipe is a perfect bridge between autumn and winter. This turkey and pumpkin chili is the perfect comfort food for cold days!

Ingredients

6-8 servings

• 2 tbsp camelina oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 lb ground turkey or chicken (vegan option: tempeh)
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 tsp chili powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp pink salt
• Freshly ground pepper
• ½ tsp dried oregano
• ⅔ cup pumpkin purée (I use canned ED. Smith, available at Walmart or grocery stores... otherwise, make it yourself)
• ½ cup tomato sauce
• 3 tbsp tomato paste
• 1 can diced tomatoes
• 4 cups reduced-sodium chicken or vegetable broth
• 1 can black beans, rinsed and drained
• 1 can chickpeas, rinsed and drained
• ½ can red kidney beans, rinsed and drained

Instructions:

1. In a large pot, heat the oil over medium-high heat.
2. When the oil is hot, add the bell peppers and onion.
3. Cook for about 3-4 minutes, then add the garlic and cook for about 1 minute.
4. Add the turkey and cook for 4 to 5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano.
5. Stir and cook for about 2 minutes to blend the flavors well.
6. Add the pumpkin purée, tomato sauce, tomato paste, and diced tomatoes.
7. Cook for 2 minutes, stirring frequently.
8. Add the legumes.
9. Bring to a boil, then reduce heat to medium-low and let simmer for 1 hour.
10. Serve with your favorite toppings (a little Greek yogurt, jalapeños, parsley...).

Enjoy! Health is a lifestyle!