Pumpkin Chili

recipe courtesy of Sophia Jennings

Serves 8

• 1 tablespoon cooking oil
• 1 lb. ground turkey
• 1 bell pepper
• 1 ¼ teaspoons garlic powder
• 3 ½ teaspoons onion powder
• 1 tablespoon paprika
• 1 teaspoon oregano
• ¾ teaspoon cumin
• ¼ teaspoon ancho chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 (15-oz.) cans fire-roasted tomatoes, not drained
• 15-oz. can kidney beans, drained
• 15-oz. can black beans, drained
• 2 cups pumpkin purée
• 2 ½ cups chicken broth
• sour cream, shredded cheese, avocado and pumpkin seeds, for garnish, if desired

In Dutch oven, heat oil over medium heat. Add the turkey, break into pieces with wooden spoon, and cook through until browned, about 7-8 minutes. Drain fat. In same Dutch oven, cook pepper until softened, about 5 minutes. Add in the powders, spices, cinnamon and salt. Cook, stirring for 30 seconds. Stir in tomatoes, beans, pumpkin, chicken broth and turkey. Bring to a boil over medium-high heat, then reduce heat to low. Cover and cook for 20 minutes, stirring every 5 minutes. Serve with sour cream, shredded cheese, avocado, and pumpkin seeds, if desired.

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