Pumpkin Turkey Chili<\/span><\/strong><\/span><\/p>\n Serves: 4-6 \u00a0 \u00a0| \u00a0 Calories: about 257 depending on serving size<\/span><\/p>\n Ingredients:<\/span><\/strong><\/p>\n 1 TB vegetable oil<\/span><\/p>\n 1 cup chopped onion<\/span><\/p>\n 1\/2 cup chopped green bell pepper<\/span><\/p>\n 1\/2 cup chopped yellow bell pepper<\/span><\/p>\n 1 clove minced garlic<\/span><\/p>\n 1 lb ground turkey<\/span><\/p>\n 1 can diced tomatoes<\/span><\/p>\n 2 cups pumpkin puree<\/span><\/p>\n 1.5 TB chili powder<\/span><\/p>\n 1\/2 tsp ground black pepper<\/span><\/p>\n 1 dash salt<\/span><\/p>\n 1\/2 cup shredded cheddar cheese<\/span><\/p>\n sour cream<\/span><\/p>\n Directions:<\/span><\/strong><\/p>\n 1. Heat oil in a skillet over medium heat. Saute the onion, peppers and garlic until tender.<\/span><\/p>\n 2. Stir in turkey and cook until evenly browned.<\/span><\/p>\n 3. Pour meat mixture and veggies into crockpot.<\/span><\/p>\n 4. Mix in tomatoes and pumpkin and add seasoning.<\/span><\/p>\n 5. Cover and set on low. Cook 4-5 hours.<\/span><\/p>\n 6. Serve with shredded cheese and sour cream.<\/span><\/p><\/blockquote>\n When dinner was ready, I toasted Michael and I some bagel thins with cream cheese to go with dinner. It just felt like a comfort food kind of night.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/10\/IMG_1932.jpg\" "\\"IMG_1932\\"")
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\nI did make a few alterations to the recipe. First, I added a can of pinto beans. The recipe did not call for that but I think chili needs beans. And I am so glad I added them! They were a great addition.<\/p>\n<\/a>
\nI used a Walla Walla sweet onion and one small white onion from my garden. As for the garlic, it called for 1 clove minced. Well, I tend to think that most recipes are too light on garlic so I added three cloves (and that honestly wasn’t enough).<\/p>\n<\/a>
\nI used lean ground turkey from Costco. We usually have some on hand in the freezer (great for making tacos, enchiladas and turkey burgers). Another change to the recipe: I added more spices than what was called for.<\/p>\n<\/a>
\nThere’s no better aroma than cooking veggies. Yum. While that was cooking in the skillet I dumped the beans, tomatoes and pumpkin into the crockpot.<\/p>\n<\/a>
\nWhen the veggies were done I added them to the crockpot and then cooked the turkey separately. My skillet wasn’t big enough to do it all at the same time. I added the ground turkey meat to the crockpot, mixed everything and added the spices. The extra spices I added: a dash of basil, rosemary, “savory” and onion powder.<\/p>\n<\/a>
\nI also added a splash of cabernet. Just a splash because I didn’t want to overpower the original flavors with the wine. I cooked it for about 5 hours in the crockpot.<\/p>\n<\/a><\/p>\n<\/a>
\nI love bagel thins. They satisfy my bagel cravings without busting the bank on my calories. I also had one glass of wine with my dinner (seen above). We’d spent the afternoon catching up on American Horror Story, The Walking Dead and during dinner we watched Dexter!<\/p>\n<\/a>
\nThe chili was served! I added some shredded Colby Jack cheese and a dollop of sour cream on mine. The chili was really thick, not too liquidy at all despite the above photo. But it wasn’t too thick either. Just right.<\/p>\n<\/a>
\nI think one of the reasons I like chili so much is because it’s yet another thing I can add sour cream to (addicted!). \ud83d\ude42 The even better news: Michael HATES chili. With a passion. He won’t eat it, he hates the flavor and textures. It’s on his list of “never eats” (along with oatmeal) yet he had a bite and really liked it! So he had some for dinner. I was so happy that he liked it and was able to eat it.<\/p>\n