Sloppy Rachels with Pumpkin and Turkey

• 1 tablespoon grape seed oil (or canola) -----OMIT if not lean turkey
• 1 package lean ground turkey (1 or 1 1/4 lbs.)
• 1/2 medium yellow onion, diced
• 1 clove garlic, finely diced
• 1 can (15 ounces) black beans (with juice)
• 1 can (20 ounces) pumpkin -- make sure it is just pumpkin, and not pumpkin pie filling
• 10 shakes Chili Oil (about 1/2 tablespoon)
• 1 tablespoon Worcestershire sauce
• Water--add enough while cooking to keep from burning or boiling dry
• Salt and pepper to taste

Method

Brown lean ground turkey in grape seed oil. Add diced onion and garlic -- stir and cook until the onions are clear. Add a little water to keep turkey from burning (1/2 cup).

Add black beans with juice and  pumpkin.  Add chili oil and Worcestershire sauce.  Add water to prevent boiling dry (simmer for about 15 minutes to mix the flavors).

Add salt and pepper to taste.  

Serve over split whole wheat rolls with a steamed green vegetable (broccoli looks good) and julienned bell peppers of a variety of color.

Serves 8

Contributor:  Rachel Hansen

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