Autumn Pumpkin Chili

This is a delicious and hearty chili.  It comes from the latest issue of Simple & Delicious by Taste of Home.  To be honest however, I just can't taste the pumpkin in it!!!  I would make this again and just increase the amount of chili powder since I like my chili spicy and this is somewhat mild.  At least for my taste, that is.   I love chili with fresh cornbread and when I went to get my cornmeal out I noticed it had long since expired. I don't like to fool with anything that is old so that just went into the trash.  Instead we had Hawaiian dinner rolls since that is what I had on hand. They were so good.  They are somewhat sweet so that just balanced itself perfectly with the chili.  Amazing how you can stumble upon things you would never pair together and then they turn out to be a perfect blend!  Have you ever tried the little Hawaiian dinner rolls?  If not, try them the next time you have chili and I promise you will be pleasantly surprised. 

1 medium onion, chopped

1 small green pepper, chopped

1 small sweet yellow pepper, chopped

1 Tbsp. canola oil

1 clove garlic, minced
1 lb. ground turkey
1 can (15 oz.) solid-pack pumpkin
1 can (14 1/2 oz.) diced tomatoes, undrained
4 1/2 tsp. chili powder (I would increase this)
1/4 tsp. pepper
1/4 tsp. salt (I increased this to 1/2)
1 can red kidney beans (my addition since the original recipe had no beans in it)

Saute onion and green and yellow peppers in oil in a large skillet until tender.  Add garlic; cook 1 minute longer.  Crumble turkey into skillet.  Cook over medium heat until meat is no longer pink.

Transfer to a 3-qt. slow cooker.  Stir in the pumpkin, tomatoes, chili powder, beans, pepper and salt.  Cover and cook on low for 7 - 9 hours.  Serve with toppings of your choice.