This delicious Halloween Recipe has been brought to us by Allium Fields, LLC Garlic Farm and Nicole Honrath. It’s so easy to make and healthy for all the family.
Stephanie Ridley, TheBeezKneez Nutritionist and founder of Nourish to Flourish recommends “Pumpkin is bursting with Beta-Carotene, which converts to vitamin A, making it a safe source of this much-needed vitamin during pregnancy and post baby. Vitamin A is key for keeping viruses and bacteria at bay as well as supporting eye health and cell growth and development. A key vitamin for all mums and babies”
Ingredients
1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 quality garlic clove, (like Allium Fields) minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin or raw pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions
Directions
1. Saute the onion and green and yellow peppers in oil in a large
skillet until tender.
2. Add garlic; cook 1 minute longer.
3. Crumble turkey into a griddle pan. Cook over medium heat until meat is no longer pink.
4. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt.
5. Cover and cook on low for 7-9 hours overnight.
6. Serve and enjoy with toppings of your choice. Makes: 4 servings.
Image and Recipe: Courtesy of Allium Fields LLC Garlic Farm.