- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, chopped
- 4 medium celery stalks, chopped
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons olive oil
- 2 pounds 93% lean ground turkey
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/2 of a medium butternut squash, chopped (about 2 cups)
- 15 ounce can pumpkin puree
- 14.5 ounce can diced tomatoes
- 15 ounce can marinara sauce
- 2 cups chicken stock
- toppings of choice: sliced jalapeno, scallions, avocado, diced red onion, cilantro, limes, etc.
- Heat a dutch oven or large soup pot over medium high heat. Add 1 tablespoon olive oil and cook the onions, bell peppers, carrots, celery, garlic 1 teaspoon salt and pepper for 10 minutes until softened. Transfer to a bowl.
- In the same dutch oven over medium low heat, add 1 tablespoon olive oil and cook the turkey for 10 minutes.
- Add the spices and remaining 1 teaspoon salt and pepper. Stir to combine with the turkey.
- Add the cooked vegetables back to the dutch oven, along with the butternut squash, pumpkin, diced tomatoes, marinara sauce and chicken stock. Stir to combine.
- Cook over medium low heat for 1-2 hours, until the vegetables are tender. Taste and add more seasonings/salt if desired.
- Serve warm with desired toppings.
- Leftovers will keep in an airtight container refrigerated for 5 days, or frozen for up to 1 year.
This can also be made in the slow cooker. After the turkey is cooked, transfer the cooked turkey to the slow cooker. Then add the spices, all vegetables, canned pumpkin, diced tomatoes, marinara sauce and chicken stock to the slow cooker. Cook on high for 4 hours, or low for 8 hours.