Hearty Pumpkin Turkey Chili

This one is time consuming, but cheap, lean and worth the wait!
I made yummy chili tonight, with some quick biscuits, and since I was way under my calories for the day and needed to use up some carrots I made carrot cake with yogurt sauce instead of frosting. Yum.
Okay, it's not beautiful, but color means nutrition! It's loaded with good for you stuff, and good tasting too!

Hearty Pumpkin Turkey Chili

1 1-lb bag dried small red beans (or any beans)

1 lb lean ground turkey (optional)

2.5 cups mashed cooked pumpkin (1 small, or canned, or use acorn or other squash, or sweet potato)

2.5 cups diced zucchini

1 small-medium onion, diced

2 cans diced tomatoes, undrained

3 tbsp chili powder

1 tsp cumin

1 tsp pepper

1/2 tsp cinnamon

At least 7 hours before dinner time (or the night before), rinse and sort beans. Cover in cold water to soak.

After soaking, cook beans by package directions then drain.

At least 3 hours before dinner, slice pumpkin in half, scoop out seeds and place cut side down on a pan. Roast at 350 until tender, depending how thick it is that's usually about 40-60 minutes.

Toss the zucchini and onion on a baking sheet and roast them at the same time for about half as long, to get that wonderful sweet roast flavor.

At least an hour before dinner, scoop pumpkin out of skin and mash. Combine all ingredients in a large pot. Add a little extra water if needed. Cover and simmer over low at least an hour or until turkey is done. Best to turn off the heat at least 30 mins before eating, to let it cool. The thick, rich texture and tomatoes really hold the heat so it doesn't cool to edible temperature in the time it takes to dish it up and get to the table!

Excellent with whole wheat or pumpkin biscuits. Makes great leftovers!