Chili con pumpkin.

I had no idea that there are so many pumpkin chili recipes floating around! I picked this one because it was easy and (honestly?) had purdy colors. And then I made some adjustments.

Here is what I did:

"New World Chili" (6 quart pot)

~1 lb. turkey breast tenderloin, cut into 1-inch pieces
~1 (28 oz) can diced tomatoes
~1 15 oz) can black beans, rinsed and drained
~8 oz Prego tomato, onion, garlic pasta sauce
~1 c canned pumpkin
~1 medium onion, chopped
~1/2 c chicken broth
~1/2 c frozen whole kernel corn
~1/2 c dried cranberries
~1 fresh jalapeño pepper, seeded and finely chopped
~1 T chili powder
~1 clove garlic, minced
~2 cups shredded fresh spinach
~shredded cheddar to garnish

Add all ingredients except spinach and cheese to crock pot.
Cover and cook on low for 10 hours.
Add spinach and mix just before serving.
Garnish with cheddar.

6 servings.

Spicy with a subtle pumpkin flavor. Yum.