Autumn Pumpkin Chili

We have this chili often as everyone loves it, even my picky little grandkids. It’s a definite keeper in my book.

—Kimberly Nagy, Port Hadlock, WA

Prep: 20 min. • Cook: 7 hours • Makes: 4 servings

• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 small sweet yellow pepper, chopped
• 1 Tbsp. canola oil
• 1 garlic clove, minced
• 1 lb. ground turkey
• 1 can (15 oz.) solid-pack pumpkin
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 4 ½ tsp. chili powder
• ¼ tsp. salt
• ¼ tsp. pepper
• Optional: Shredded cheddar cheese, sour cream, corn chips and sliced green onions

1. 1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add minced garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
2. 2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, diced tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.

1 ¼ cups: 281 cal., 13g fat (3g sat. fat), 75mg chol., 468mg sod., 20g carb. (9g sugars, 7g fiber), 25g pro. Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.