Turkey, Pumpkin, and Black Bean Chili

With crisp cold weather blowing in, I crave warm, hearty meals like this chili! I love that this recipe lightens up traditional chili and is packed with important nutrients. So even though it might feel like a yummy fall splurge, it is quite healthy. I thought that pumpkin sounded like a weird addition, but it adds a wonderful depth of flavor and thickens the texture. Plus pumpkin adds Vitamin A, potassium and fiber! 

This is a pretty mild chili on the spicy scale but you can always kick your heat up with a little cayenne pepper.

I used ground turkey in my recipe but this would be fantastic with Thanksgiving leftovers! Just cube up that leftover turkey and you've got a great second (or third or fourth) meal. 

What You'll Need:
(serves 10)

2 tablespoons olive oil 

1 medium onion, chopped

3 garlic cloves, minced

2 15 oz cans of black beans, rinsed and drained

1 15 oz can solid-pack pumpkin

1 14.5 oz can  diced tomatoes, undrained

3 cups chicken broth

1 lb ground turkey 

2 teaspoons dried parsley flakes

3 teaspoons chili powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon salt

Cubed avocado and sour cream or Greek yogurt for topping 

What To Do:

• In a large skillet, heat oil over medium-high heat. Add onion and
• pepper; cook and stir until tender. Add garlic; cook 1 minute
• longer. Crumble in ground turkey, sprinkle with salt and pepper, and continue cooking until no longer pink. 
• Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
• Cook, covered, on low 4-5 hours. Serve warm with avocado and
• sour cream. 

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Recipe adapted from Taste of Home