Pumpkin Turkey Chili in Bread Bowls

Fall is officially here and with Thanksgiving just around the corner I am full Pumpkin mode! Over the top- Pumpkin Everything! By the time I went to the grocery store I had EIGHT recipes that called for Pumpkin. I had a awesome pumpkin filled weekend. First up, Pumpkin Yogurt Cheesecake Cups , second is:

Pumpkin Turkey Chili

in Bread Bowls

You HAVE to try this, it was amazing! Super easy to make! My husband had to ask me twice what was for dinner because he did not believe what I said the first time. He was apprehensive, but he was very impressed with the outcome. He said, "WOW, you did a great job honey, that was very good!" 

What you'll need:

·                     cooking spray (I use Olive Oil spray)

·                     2 lb 99% lean ground turkey

·                     1 small onion, chopped

·                     3 garlic cloves, minced

·                     1 tsp chili powder, to taste

·                     2 bay leaves

·                     2 tsp cumin

·                     1 tsp oregano

·                     2 (15 oz cans) of white northern or navy beans, rinsed and drained

·                     15 oz can pumpkin puree (not pumpkin pie filling)

·                     4.5 oz canned chopped green chile

·                     2 cups low sodium, fat free chicken broth

·                     fat free sour cream for topping (optional)

·                     chopped cilantro and chives for topping (optional)

·                     salt and pepper to taste

To Make:
Heat a large heavy saute pan over high heat and lightly spray with oil. Cook meat, salt, pepper onion, and garlic, breaking into small peices. I like to use my Pampered Chef Mix n Chop, add in chili powder, cumin and oregano and saute another 3 mins. Add to crock pot. Add beans, pumpkin puree, green chilies, and broth. Stir together. Place bay leaves on top. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Bread Bowls

These were so much easier than I thought they would be. All you need is one can of Pillsbury's refrigerated Crusty French Loaf, 4 custard cups or ramekins, a cookie sheet and some cooking spray.   

To Make: 

Preheat oven to 400. Place the custard cups or ramekins upside down on the cookie sheet and spray with cooking spray. Cut the loaf into 4 equal sections. Roll each section into a 6" circle. Place each circle onto cups and shape to fit, dough should not touch cookie sheet. Bake 11 to 13 mins. Allow bowls to cool 5 mins before removing from cups. Ladle your soup of choice into each bread bowl.