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Pumpkin And Turkey Chili



Yield: 1 Servings

1 lb turkey,Ground
1 lg yellow onion,diced
2 1/2 to 3 pound pumpkin,cubed
1 and roasted (see notes)
2 T olive oil
3 cloves garlic,chopped
2 c tomato sauce (use a thinner
1 one)
1 1/2 c defatted chicken stock or
1 broth,Canned
2 T chili powder (chileheads
1 modify),To Taste
1 T paprika
1 t cumin,Ground
1 T fresh oregano,chopped or
1 t dried
1 black pepper,Freshly Ground
1 to taste
1 t salt
15 oz can pinto (or kidney beans)
1 rinsed and or,Drained
1 1/2 c navy (or cannellini),Cooked
1 beans


In a non-stick skillet, cook the ground turkey over medium heat until cooked through and no longer pink in the center.
In a Dutch oven or small stockpot, saute onions, garlic, and pumpkin in olive oil over medium heat until soft, about 10 minutes. Add cooked turkey and remaining ingredients, bring to a boil and turn heat down to low.
Simmer 40 minutes. Adjust seasonings to suit your taste.













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