[wpurp-searchable-recipe] – – olive oil, lean ground turkey, medium red onion (chopped), garlic (pressed), medium red bell pepper (de-seeded, de-ribbed and chopped), can pumpkin puree 1 can diced tomatoes (16-oz., 28-oz.), cider vinegar, tomato paste, raw honey, ground cumin, cayenne pepper, paprika, ground cinnamon, Heat the oil in a large skillet over medium-high heat. ; Add turkey; cook and crumble till no longer pink then transfer to a large slow cooker. ; Add remaining ingredients and give the mixture a good stir*. ; Cover and cook on HIGH for 2 or 3 hours.; *LEANNE’S NOTE: If you think your chili is too thick, just add a splash of water.; – <strong>SERVING SUGGESTION:</strong> A relish tray of carrot, celery and jicama sticks, cherry tomatoes and cucumber spears. <strong>NUTRITION:</strong> per serving: 406 Calories; 17g Fat; 39g Protein; 31g Carbohydrate; 7g Dietary Fiber; 110mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 5 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 11 – Dinner – Paleo[/wpurp-searchable-recipe]

Peter Pumpkin Eater’s Turkey Chili

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