Turkey Pumpkin Chili

I know, I know (if you haven't heard of this) you probably read this title and thought "really?"... don't get scared, it's totally yummy - promise!  I'm normally not a huge fan of ground turkey, but it is absolutely perfect in this dish.  I love this healthy alternative to the "usual" chili and it's a great way to sneak in a lot of vitamins (love pumpkin)!
This delish recipe is courtesy of Whole Foods.  I must be crazy.  I've never been to Whole Foods, but high on my list of "reasons to move to the beach" is that a Whole Foods is opening there in a few short weeks.  I know I'd adore it.  Tell me how much you love Whole Foods - let me know what I've been missing...
Best dishes and yummy dreams!

xo,

Turkey Pumpkin Chili

Recipe:  Courtesy of Whole Foods Market

Printable recipe 

2 Tbsp. olive oil

1 yellow onion, diced

2 jalapenos, seeded and diced

1 green pepper, seeded and diced

2 cloves of garlic, minced

1 lb. ground turkey breast, seasoned and cooked

1 can diced tomatoes, with liquid

1 can of pumpkin puree

1 1/2 c. chicken stock (original recipe calls for 1 c. water instead)

1 Tbsp. chili powder

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

1 can kidney beans, rinsed and drained

** optional:  1 Tbsp. brown sugar 

1.  Heat a dutch oven with olive oil and add the onion, jalapeno, and green pepper.  Saute until tender.

2.  Add the garlic to the pot and cook for a minute longer.

3.   Add the remainder of the ingredients and bring to a boil.  

4.  Turn the heat to "low", cover, and simmer for 3-4 hours.  Stir occasionally.

5.  Serve with sour cream, shredded cheese, tomatoes, cilantro, chips, etc.  

Enjoy!

I shared this recipe in the Texas Star Chili Cook Off! 

Thanks for reading, loves xo

Click here to see where I shared this recipe!