| Prep | Cook | Ready in | Servings | |
| 10 min | 4 h | 4 h 10 min | 4 |
| 1/2 tsp | Black pepper (to taste) |
| 1 tbsp | Chili powder |
| 2 tsp | Cumin |
| 2 tbsp | Extra virgin olive oil |
| 1 can(s) (16 oz) | Diced tomatoes, canned (with liquid) |
| 1 medium | Yellow onion (chopped) |
| 2 clove(s) | Garlic (finely chopped) |
| 1 medium pepper(s) | Green bell pepper (cored, seeded, chopped) |
| 454 gm | Ground turkey, lean |
| 2 medium pepper(s) | Jalapeno pepper (seeded, finely chopped) |
| 1 3/4 cup | Pumpkin purée, canned |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed, drained) |
| 1/2 tsp | Salt (to taste) |
| 1 1/2 cup | Water |
1. In a small saucepan, cook the ground turkey halfway through, just enough so you can break it into smaller pieces.
2. Then add the turkey and all the other ingredients into the insert of your crockpot. Stir or whisk everything together until the pumpkin puree has been dissolved or broken up.
3. Cook on high for 3-4 hours or low for 5-6 hours.
4. Serve warm and top with whatever toppings you like (cheese, sour cream, green onions, etc.)
Enjoy!
| Meat | 1.3 |
| Meat Alternative | 0.7 |
| Vegetables | 4.3 |
Red Kidney Beans
are a great source of fiber and are an excellent source of plant based protein
Turkey
is a great source of lean protein, it is high in B vitamins and low in saturated fat!
Storage - in airtight container in the refrigerator for up to 5 days.
