Turkey Pumpkin Chili

I have been obsessed with chili the last few weeks and I can tell you right now that I'm not going to stop with my chili cooking any time soon! It's so easy, filling, satisfying, healthy and tasty!

I decided to pumpkinize (not a word, but I like to make words up for fun!) a recipe by adding a can of pumpkin puree. Added goodness, thickens it up and you really can't taste it, so the health benefits are there without comprising the taste. My son picks out the beans, but my daughter eats them mashed, so win win!

Oh, yes. It's been a long while since I've last posted. Since my last post, I've had a baby girl. No biggie. Just a baby. :P On to the recipe! 

TURKEY PUMPKIN CHILI

INGREDIENTS:

2 tsp olive oil1 yellow onion, chopped 3 garlic cloves minced1 medium red bell pepper, chopped 1 lb ground turkey2 TB chili powder2 tsp ground cumin1 tsp diced oregano1 15-ounce can pumpkin puree1/4 tsp cayenne pepper1/2 tsp salt1 14.5-ounce can of diced tomatoes1/2 cup of chicken broth2 15-ounce cans kidney beans, rinsed and drained

INSTRUCTIONS:
Cook ground turkey and chopped onions in a pan. Then, add to a crockpot with all the ingredients. Mix well and turn on that crocker to LOW for 3-4 hours. 

NOTES:
I was impatient and ate it after 3 hours. The longer the flavors marry, the better! ENJOY knowing it's tasty AND healthy! 

TOPPINGS: greek yogurt (great sour cream alternative!), cilantro, avocado, cheese, chopped red onion, jalapeños, kimchi. So, I tried it with kimchi recently because I was all out of other toppings. It definitely had the spice and crunch factor. Not bad, but I prefer jalapeños. Give it a try though! You only live once!