2 tbsp canola oil
1 cup chopped yellow onion
1 large red bell pepper, chopped
3 garlic cloves, minced
Heat the oil in a large skillet; add the onion, pepper, and garlic. Saute until almost tender. Transfer mixture to a crockpot or slow cooker.
1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 tsp dried basil
1 tbsp chili powder
2 cans chili beans
3 cups chopped, cooked turkey*
1 can (16-oz) pumpkin
1 can (14.5-oz) diced chili-ready tomatoes
3 cups chicken broth
Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.
Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.
Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.
*Chicken may be used instead of turkey. Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.