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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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Iâve prepared this chili often, and everyone loves it, even the most finicky grandchildren. Itâs also earned thumbs up with family and friends whoâve tried it in other states. Itâs a definite âkeeperâ in my book! âKimberly Nagy, Port Hadlock, Washington Ingredients:
1 medium onion, chopped |
1 small green pepper, chopped |
1 small sweet yellow pepper, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
1 pound ground turkey |
1 can (15 ounces) solid-pack pumpkin |
1 can (14-1/2 ounces) diced tomatoes, undrained |
4-1/2 teaspoons chili powder |
1/4 teaspoon pepper |
1/4 teaspoon salt |
optional toppings: shredded cheddar cheese, sour cream and sliced green onions |
Directions:
1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice. Yield: 4 servings.
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