I DARE YOU to TRY IT!

I love the taste, smell, scent and look of pumpkins!!

I have real, and artificial, pumpkins set up around and outside of, my house from early October until Thanksgiving week.  I buy pumpkin spice K-cups for my Keurig so my small group ladies can enjoy a mug.  I bake pumpkin brownies, pumpkin muffins and pumpkin bread. NEVER had I heard of pumpkin chili until I saw the October issue of Simple and Delicious magazine.  I am HOOKED!  It is AWESOME!!  It is creamy and super simple to put together.  I did add a couple of things to mine that the original recipe didn't call for and I took something out (salt).  My additions will be in italics.

PUMPKIN CHILI

1 small onion, chopped

1 small green pepper, chopped

1 small yellow pepper, chopped

1 Tbl canola oil

1 garlic clove, minced

1 lb ground turkey

1 can (15 oz) pumpkin

1  can (14 oz) of diced tomatoes, undrained

(I use the low sodium kind)

4 1/2 tsp chili powder

dash of pepper

1 small can (8 oz) garbanzo beans

one of the following toppings: shredded cheddar cheese, sour cream, sliced scallions, or crushed tortilla chips

(I used shredded cheddar cheese)

• Saute the onion, garlic and peppers in the canola oil.
• Add in the ground turkey and cook over medium heat until meat is no longer pink.
• Add this to a slow-cooker (crockpot) and add the remaining ingredients except for the topping.
• Cook on low for 5-7 hours.
• Spoon into bowls and add topping of your choice.
• Serve with sliced fresh fruit and honey biscuits.

ENOY!

As will of the recipes found under the label "faithfixes" you DO have permission to copy this post! :)