If you’re hesitant to try this because it sounds so different, don’t be afraid– be excited!  I haven’t met a person yet who doesn’t like this chili recipe.  It’s such a great twist on an old fashioned favorite and makes the home feel extra cozy on a cold day.    

 

Makes 8 Servings

 

Elements:

One and a half pounds LEAN GROUND TURKEY

One medium ONION, chopped

One RED BELL PEPPER, chopped

Two GARLIC CLOVES, minced

One 14.5 oz can BLACK BEANS, rinsed and drained

One 14.5 oz can CHILI BEANS or WHITE BEANS, rinsed and drained

One 29 oz can DICED TOMATOES

Two cups CHICKEN BROTH

Two cups PUMPKIN PUREE

Two tablespoons CHILI POWDER

Two to three teaspoons SWEET MESQUITE SEASONING  (Contains salt.  I buy the big bottle at Costco.)

One BAY LEAF

Loose handful of DARK BROWN SUGAR

Squirt of SOY SAUCE or BRAGG’S LIQUID AMINOS

Squirt of KETCHUP

SALT and BLACK PEPPER to taste

 

Application:

In a pan over medium-high heat cook the turkey, onion, and bell pepper until the meat is browned and veg is tender.  Drain the fat.  Place the meat mixture in a crockpot along with the rest of the ingredients, minus the salt and pepper, and stir well.  Cover and cook on low for 8 hours.  Salt and pepper to taste before dividing into serving bowls.

Serve warm with rustic bread, bread sticks, or crackers.

 

Tips:

As with most chili recipes, the longer it sits the better it tastes.  Don’t rush the outcome.  Make sure it has plenty of hours to gently simmer.