Domestic Diva Friday

Before the weather really turns warm, let's have one more family chili night. This recipe is a winner all around: it's super healthy, super tasty, and it cooks in the crock pot! (I know, crock pots are becoming my theme. When the weather turns really warm, I will put it away and focus on other things, I promise.)

I took this to a church chili cookoff a couple of years ago and it got raves. I received several requests for the recipe.

Without further ado, here 'tis:

Pumpkin Turkey Chili

(recipe from Fix It and Forget It Recipes for Entertaining, page 177)


1 cup chopped onion
1 cup chopped yellow bell pepper (I use frozen "stoplight" pepper strips)
3 garlic cloves, minced (I used jarred minced garlic)
2 Tbsp oil
1.5 tsp. dried oregano
1.5 - 2 tsp ground cumin
2 tsp chili powder
2 15 oz cans black beans, rinsed and drained
1 lb raw ground turkey, low fat (or you may use 2.5 cups cooked chopped turkey)
1 16 oz can pumpkin
14.5 oz can diced tomatoes
3-4 cups chicken broth
1 cinnamon stick

In a skillet, saute the ground turkey, onions, peppers, and garlic in oil, until cooked and soft.





Stir in oregano, cumin, and chili powder; stir and cook for a minute more. Transfer to crock pot. Add all remaining ingredients to crock pot, stir, cover, and cook on low for 7-8 hours. Before serving, remove the cinnamon stick and stir in a few dashes of ground cinnamon, if desired. It's terrific, I promise! This will feed 6-8 people generously, with leftovers to spare!


Here's the finished product:


Happy Chili night, everyone!