This is a good, sweet & spicy, non-greasy turkey chili.
MAKES 4 SERVINGS
1 tablespoon (15 ml) olive oil
3/4 cups chopped onions
1/4 cup (60 ml) red & green peppers, diced (optional)
1/2 cup (120 ml) chopped carrots
1 1/2 pounds (670 grams) lean ground turkey
4 large garlic cloves, chopped
1 14-ounce can crushed Italian style tomatoes (undrained)
1 tablespoon (15 ml) chili powder (Gebhardt brand)
1/2 tablespoon ground cumin
1 (15 oz/420 gram) can low sodium chicken broth
3 oz (84 grams)tomato paste
1 1/2 teaspoons honey
1/3 cup (80 ml) canned pumpkin (optional)
Salt & Black Pepper to taste (start with 1/8 teaspoon salt)
1 15 oz can black beans or kidney beans, well drained
Heat oil in large pot set over medium heat. Add onions, peppers (if using) and carrots and cook for about 3 minutes. Add turkey and cook turkey and onions together for about 3 minutes, then add garlic and cook, stirring often, until turkey is no longer pink.
Add tomatoes, chili powder and cumin. Stir well, then pour in chicken broth and tomato paste and honey. Chili will look rather liquidy at this point, but that’s okay. It should thicken as it simmers.
Simmer uncovered for about 40 minutes. Add salt & pepper to taste. Mix in pumpkin (if using) and beans. Simmer for 5-10 mores minutes.