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.
Notes
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.This is a very mild chili, so kid friendly. My 1 year old loves it! Feel free to add more chili powder, jalapenos and/or cayenne pepper if you like it spicy.I usually double the recipe when I cook it, and serve the leftovers for lunch for the week, or freeze the rest. If you double it there is just enough room to fit in a dutch oven or slow cooker.
Nutrition
Calories: 339 | Total Carbs: 38.8g | Protein: 19.5g | Fat: 13.6g | Fiber: 8.8g | Net Carbs: 30g