What you need:
2 TBSP of olive oil
1 lb of lean ground turkey meat
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, diced
1 jalapeño pepper, (de-ribbed & de-seeded)
1 (14.5 ounce) can of pumpkin puree
1 (14.5 ounce) can of diced tomatoes with juice
1 can of garbanzo beans, drained
1 cup of water
1 1/2 TBSP of chili powder
1 tsp of ground cumin
1/2 teaspoon of salt
1 tsp of black pepper
Chop and add peppers, onions and olive olive to a large skillet. Cook on medium heat for about 3 – 5 minutes, until tender.
Add ground turkey to skillet with veggies. Brown. (Turkey never really turns “brown” but will turn a lighter, grayish color).
While turkey is browning, line your crockpot with a crockpot liner (Seriously, the best invention! If you haven’t tried them, do!). Add tomatoes, pumpkin, garbanzo beans, 1 cup of water, cumin, chili powder, salt, and pepper to crock pot. Stir to combine.
Once turkey is browned, add it the to crock pot. Set crock pot for 30 minutes on high.
The chili will be fully cooked in 30 minutes. If your crockpot has a warm function, you can leave your chili until you are ready for it. I started mine in the morning and ate it that evening.