Type: Main Course, Soups
Author: Jennie
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30-45 minutes
Servings: 8-10
Ingredients
- olive oil
- 3 cloves garlic
- 1 red onion
- 2 pounds ground turkey
- 28 ounce crushed canned tomatoes
- 3-4 carrots
- 2 sweet potatoes
- 2 green peppers
- 1 can pumpkin
- 2 cup chicken broth
- 1 can pinto beans
- 1 can red kidney beans
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 tablespoon apple cider vinegar
- 2 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- sour cream
- cheese
- avocado
Directions
- Chop onion and garlic. Put about 2 tablespoons of olive oil into the bottom of a Dutch oven. Add ground turkey, onion, and garlic, and cook until almost done, seasoning with salt, pepper, and 1 tablespoon cumin.
- Add crushed tomatoes and bring to a boil, then simmer.
- Meanwhile, chop carrots, sweet potatoes, and green peppers. Add all to the pot, along with the can of pumpkin and chicken broth.
- Drain beans and add to the pot. Add Worcestershire, apple cider vinegar, cumin, chili powder, cayenne, and salt to taste. Simmer about 20 minutes - serve when veggies are soft.
- Serve with sour cream, shredded cheese, and avocado slices.
Yum