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.
