1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 pound ground turkey, browned
1.5 can (22 ounces) pumpkin puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup Merlot (or your favorite red) wine
2 Tsp chili powder
2 Tsp oregano
1 Tsp basil
1 Tsp garlic powder
1 Tsp onion powder
1.5 Tsp ginger
1/2 Tsp cumin
DirectionsSaute all vegetables (onion and peppers) in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until incorporated.
Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, spices, and wine. Cover and cook on low for 5-6 hours. Serve with toppings of your choice.
Be sure to check out Farm Tour 2016.
it's a free event coordinated by Millstone Plantation taking place.
Rebecca Weaver will be there selling original, organic products.
There will be 20+ sites, 30+ other gardeners, and organic producers.
Great family fun featuring local food and products to buy and sample, animals to feed and pet, workshops, farm tours, etc.!
Check out their Facebook pages: Farm Tour 2016 or Millstone Institute for Preservation.