Everyone loves this no-bean Autumn Harvest Chili. It's a smoky/sweet combo of ground turkey, spices, and fall veggies like pumpkin and sweet potato.
- 1 tbsp olive oil or canola oil
- 1 lb lean ground turkey
- 1 small onion, diced about ½ cup
- 1 large carrot, grated about ¾ cup
- 1 large sweet potato, peeled and cut into 1" cubes
- 1 15 oz can corn, drained and rinsed
- 1 cup canned pumpkin puree (NOT pumpkin pie mix)
- 2 14.5 oz cans diced tomatoes, no salt added - undrained
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp sea salt or to taste
- ¼ tsp cayenne pepper optional
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Add the 1 tbsp of oil to a large soup pot or sauce pan (2 qt or 3 qt) and heat over medium-high heat. Add the ground turkey and cook until no longer pink, breaking up large chunks as you go. Add the diced onion and saute for 3-4 minutes, until onions are translucent.
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Add the carrots, sweet potato, corn, pumpkin, and diced tomatoes and mix well. Stir in the chili powder, cumin, salt, and cayenne (if using).
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Continue cooking on medium-high until mixture starts to bubble. Lower heat to low-medium, cover, and allow to simmer for 30 minutes.
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Serve hot topped with any combination of plain yogurt, sour cream, ripe avocado, lime juice, hot sauce, and/or sharp cheddar.
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In a large skillet, heat the 1 tbsp of oil over medium-high heat. Add the turkey, and cook until no longer pink, breaking up large chunks as you go. Add the diced onion and saute for 3-4 minutes, until onions are translucent.
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Transfer the mixture to the slow cooker. Add the remaining ingredients (carrots, sweet potato, corn, pumpkin, diced tomatoes, chili powder, cumin, salt, and cayenne). Stir well, cover, and cook on High for 2-3 hours, or Low for 6-8 hours. Serve as above.