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Submitted by:Tali Burress
Portion size: 1.5 cups
Recipe yields: 8 servings

Why they submitted this recipe:We've been making this chili since Aubrie was a toddler, and we lived in Rhode Island. We love that it is nutritious and comforting. It's also super versatile: we serve it with baked sweet potato, rice, corn chips, or cornbread. It's become a fall and winter staple in our household, and this was the first dish Aubrie asked for when she was home over winter break.

Ingredients

• 1 1/2 tablespoons olive oilÌý
• Large yellow onion, diced largeÌý
• Red, yellow or orange bell pepper, dicedÌý
• 8 garlic cloves, mincedÌý
• 2 lbs lean ground turkeyÌý
• 15-ounce can kidney beans, drained and rinsedÌý
• 28-ounce can diced tomatoes with liquidÌý
• 1/3 cup tomato pasteÌý
• 14-ounce can pumpkin pureeÌý
• 2 cups chicken or vegetable brothÌý
• 3 tablespoons chili powderÌý
• 3 teaspoons ground cuminÌý
• 1 teaspoon saltÌý
• 1/2 teaspoon ground black pepperÌý
• 8 ounces shredded cheddar or Mexican cheeseÌý
• Handful of cilantro, chopped

Directions

• Heat olive oil in a large pot or Dutch oven over medium-high heat.Ìý
• Add the onion and bell pepper, saute for about 7 minutes or until the onion is soft.Ìý
• Add garlic and stir for about 30 seconds.Ìý
• Add ground turkey, break up the meat as it cooks. It should take about 7 minutes to fully cook.Ìý
• Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, spices and stir to combine.Ìý
• Bring to a boil, reduce the heat to a simmer and cover with a lid. Simmer for 20 to 30 minutes, stirring occasionally.
• Serve sprinkled with shredded cheese and cilantro.

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No