Pumpkin Chili

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion (chopped)
• 1 lb. lean ground turkey (sub with favorite ground meat or omit to make vegetarian)
• 1 red bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bottle beer (I used Guinness Stout*; sub with more chicken or vegetable stock if desired)
• 1 cup chicken stock (sub with vegetable stock)
• 14 ounces fire roasted diced tomatoes
• 1.5 cups pumpkin puree (homemade or store bought )
• 1/4 cup tomato paste
• 2 tablespoons pure maple syrup (optional)
• 15 ounces kidney beans (rinsed and drained)
• 15 ounces black beans (rinsed and drained)
• 1 cup fresh or frozen corn
• 1 lime (juiced)
• Optional toppings: freshly chopped cilantro, cheese and jalapeño

Instructions

1. 1

   Cook turkey: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and cook 5 minutes until softened. Add the ground turkey and break up into small pieces with a wooden spoon. Cook 5 minutes or until cooked through.

2. 2

   Cook veggies and spices: Add the red bell pepper and cook 3 minutes until softened, then add the garlic and spices and cook 30 seconds longer.

3. 3

   Add liquid: Add the beer, stock and tomatoes, and stir well to combine, then scrape up the brown bits from the bottom and sides of the pan. Add the pumpkin, tomato paste, maple syrup, beans and corn to the pan, and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes longer until thickened.

4. 4

   Add lime juice: Remove from heat and add the lime juice and salt and pepper to taste, and serve with optional toppings if desired. Enjoy!