Pumpkin Chili

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion (1/4" dice)
• 2 tablespoons minced garlic
• 1 pound ground turkey (85 to 93% lean)
• 1/4 cup chili seasoning
• 1 teaspoon pumpkin pie spice (or cinnamon)
• 2 tablespoons tomato paste
• 1 cup diced red bell pepper (1/4" dice)
• 2 tablespoons minced jalapeno
• 15 ounces canned red kidney beans (rinsed and drained)
• 15 ounces canned black beans (rinsed and drained)
• 15 ounces canned pinto beans (rinsed and drained)
• 15 ounces pumpkin puree
• 15 ounces canned crushed tomatoes
• 14.5 ounces canned fire-roasted tomatoes (plus juice)
• 2 cups unsalted chicken stock (or broth)
• 2 tablespoons Worcestershire sauce

Instructions

1. 1

   Cook Aromatics – Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the onions and saute for 2 minutes. Add the garlic and cook for 30 seconds.

2. 2

   Cook the Turkey – Add the ground turkey and cook until no longer pink, breaking the meat into smaller chunks, 4 to 6 minutes.

3. 3

   Add Seasonings and Vegetables – Add the chili seasoning and pumpkin pie spice. Stir to combine and cook for 1 minute. Add the tomato paste, stir, and cook for 1 minute. Add bell peppers and minced jalapenos, and cook for 1 minute.

4. 4

   Add the Beans, Pumpkin, and Tomatoes – Add the kidney beans, black beans, pinto beans, pumpkin, crushed tomatoes, diced tomatoes, chicken stock, and Worcestershire sauce. Stir to combine.

5. 5

   Cook the Chili – Bring to a boil, then reduce to a simmer over medium heat. Stir occasionally, cooking until the liquid reduces slightly, about 25 to 30 minutes. Reduce the heat if bubbling too rapidly. Add more stock or water for a thinner consistency. Season to taste with salt and pepper.

6. 6

   To Serve – Serve with desired toppings like sour cream, cheddar cheese, pepitas, and sliced green onions.