Pumpkin is loaded with beta carotene, an important plant carotenoid that protects against heart disease and against certain types of cancer. It’s not typically in our diets – except, of course, for pumpkin pie at the holidays – so here’s a great way to make it part of a healthy dinner.  You’ll find this recipe shockingly delicious.

Heat the oil in a large skillet over medium heat and sauté the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey and cook til evenly browned. Pour meat mixture into slow cooker. Mix in tomatoes, pumpkin, and vinegar. Season with bay leaves, chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours. Serve topped with daiya cheese and sour cream.

*When using canned food, it is worthwhile to avoid cans containing bisphenol-A (BPA). Eden Foods manufactures many of its canned goods without BPA. Visit their website to determine which products are affected, or look for products sold in cartons or glass jars. 

.  Add ¼
cup cold water, salt, vinegar and lemon juice.  Puree for 3-4 minutes or until completely smooth and creamy in consistency. Refrigerate in an airtight container for up to a week.