Autumn Pumpkin Chili - Gluten Free

By oxomanndybabyoxo

Find more recipes at:

keyingredient.com

Ingredients

• pack pumpkin 1 can (14.5 oz) diced tomatoes, undrained (we like fire
• roasted) 4
• 1/2 tsp Penzey's Chili 3000 chili powder (or your favorite) 1/2
• 1 tsp ground chipotle pepper (optional) 1/4 tsp pepper 1/4 tsp salt 1/2 cup water Optional toppings: shredded cheddar cheese, sour cream, and sliced green onions

Details

Servings 4
Preparation time 20mins
Cooking time 440mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

Saute onions, green and yellow peppers in oil in large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.

Transfer to a 3-quart slow cooker. Stir in the pumpkin, tomatoes, chili powder, chipotle, water, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

**Recipe freezes well**

Saute onions, green and yellow peppers in oil in large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.

Transfer to a 3-quart slow cooker. Stir in the pumpkin, tomatoes, chili powder, chipotle, water, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

**Recipe freezes well**