Anytime Turkey Chili

Anytime Turkey Chili
published in Light & Tasty October/November 2006, p41

Ingredients

2/3 cup chopped sweet onion
1/2 cup chopped green pepper
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon olive oil
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon pepper
3 cups cubed cooked turkey breast

Directions

In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer.

Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup equals 241 calories, 2 g fat (trace saturated fat), 45 mg cholesterol, 478 mg sodium, 32 g carbohydrate, 10 g fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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Made April 5th: This is a recipe that I kept opening to and wanting to try but would be missing an ingredient here and there before I finally got everything together. Aside from the simmering, it was really quick to put together. I love that it had pumpkin in it. It was a really interesting soup flavor.

I served this with maple syrup corn bread and a strawberry-spinach salad.