Author:
Ingredients
  • 1 tablespoon olive oil
  • 1.25 lbs ground turkey
  • 1 yellow pepper, diced
  • 1 onion, diced
  • ½ teaspoon salt
  • 1 can (14.5 oz) beef broth
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) chili beans, lightly drained
  • 1 can (15 oz) canned pumpkin
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
Instructions
  1. In a large soup pot, heat oil over medium-high heat.
  2. Add in the ground turkey, diced bell pepper, onion, and ½ teaspoon salt.
  3. Break up the turkey into crumbles.
  4. Cook until vegetables are tender and turkey is no longer pink.
  5. Add in the remaining ingredients and stir together.
  6. Bring to a boil and then reduce heat to medium and let simmer for 30-60 minutes.
  7. You can also make this in the crock pot. After cooking the turkey, bell peppers, onion, and ½ teaspoon salt, transfer it to your slow cooker and add the remaining ingredients and let cook on low for 4-5 hours.
Recipe by Love, Pasta, and a Tool Belt at https://lovepastatoolbelt.com/2015/10/pumpkin-turkey-chili/