Autumn Pumpkin Chili - Gluten Free

Great recipe to make if you or your dinner guests are gluten free
Photo by Tracey E.
Adapted from keyingredient.com

PREP TIME

20

minutes

TOTAL TIME

440

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

440

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 1

    medium onion, chopped

  • 1

    small green pepper, chopped

  • 1

    small sweet yellow pepper, chopped

  • 1

    Tbsp canola oil

  • 1

    garlic clove, minced

  • 1

    lb ground turkey

  • 1

    can (15 oz) solid-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

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**

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