Winter pumpkin and turkey chili
- 2 carrots
- 1 yellow onion
- 4 sticks celery
- 1 green bell pepper
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 ¾ tsp chili powder
- 1 ¾ tsp cumin
- 1 lb ground turkey
- 2 cups vegetable broth
- 2 cups canned diced tomato with herbs
- 2 cups pumpkin puree
- 1 ½ cups kidney beans
Peel and dice carrot and onion. Finely chop celery. Remove top and seeds from green bell pepper; cut in 1/2-inch dice.
Heat olive oil over medium heat. Add garlic, onion, chili powder and cumin. Stir occasionally until onions begin to turn translucent, 4 to 6 minutes, adding a few tablespoons of water so that the pan doesn't dry out.
Add ground turkey, breaking it up with a wooden spoon as it browns. Cook about 4 minutes, or until turkey is browned but not yet cooked through.
Add carrot, celery, green bell pepper, broth, diced tomato, pumpkin and kidney beans. Stir well to combine, then cover the pot with a lid. Simmer 10 minutes over medium-low heat.
Season well with salt and pepper. Divide into bowls and enjoy!