Pumpkin Chili

I waited...and waited...and waited but it just didn't happen so I had to move forward.  The weather has not really cooled down enough to be considered "chili weather" but this recipe could not wait any longer.  I make this every year when it cools down and then I miss it for those 8 months when it is just too darn hot to even utter the word "chili" so I broke down and made it anyway, on this 73 degree day.  It was delicious!  Thanks to my girl, Julie Brenton, for sharing this one with me many years ago.  Love, love, love it!!! 

It is so great to put this all in the crockpot and have an amazing meal ready for you at the end of the day.

Pumpkin Chili

Serves approx. 6-8 adults
Ingredients:
1 lb. ground turkey
1(16 oz.) can kidney beans, rinsed and drained
1 (16 oz.) can ranch style beans
2 (14.5 oz.) cans diced tomatoes, with juices
1 (8 oz.) can tomato sauce
1 (16 oz.) can of pumpkin puree
1 med. onion, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 tbsp. chili powder
1 tsp. cumin
1 tbsp. salt
1 tsp. pepper

Cook turkey, onion, and bell pepper in a skillet over medium heat until turkey is no longer pink, about 8 minutes.  Add the garlic in for the last minute.  Transfer the turkey mix into the crockpot with a slotted spoon, leaving most of the liquid in the skillet.  Add the rest of the ingredients to the crockpot, step back and let the magic happen.  I let this go for about 4 hours on low.  This may vary depending on your crockpot.  Mine is super hot and powerful.  When a recipe calls for the high setting, I do the amount of time recommend on my low setting instead and get great results. 
Top with grated cheddar cheese, sour cream, and chives. 
Enjoy!!!