2 tablespoons of canola oil
2 medium onions chopped
1 green bell pepper chopped
6 garlic cloves minced
1 pound of ground turkey
2 tablespoons of ground ancho chili
4 teaspoons of chili powder
2 teaspoons of ground cumin
1 teaspoon of dried oregano
1/2 teaspoon of ground allspice
1 (15-ounce) can of pumpkin puree
1 (14.5-ounce) can of fire roasted diced tomatoes
1 cup of low sodium chicken broth
1/2 teaspoon of sea salt
- Heat the oil in a Dutch oven over medium-high
- Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes.
- Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
- Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.