Pumpkin Chili
1 medium yellow onion – chopped
3-4 cloves garlic – minced or run through a microplain
1 red bell pepper – chopped
1# ground turkey, white meat
cumin
chili powder
1/8 – 1/4 tsp cinnamon
chipotle peppers in adobo sauce
1 15 oz can pumpkin
1 15 oz can diced tomatoes
2 15 oz cans kidney beans – drained
Lightly carmelize the onion and red bell pepper. Add garlic and wait a couple of minutes, but don’t let it brown. Add ground turkey, a palmful of each: ground cumin, chili powder, cinnamon & salt and pepper to taste. Toss around pan until turkey in starting to brown up and spices are fragrant. I diced two chipotle peppers and added them at this point with 1-2 tablespoons (give or take) of adobo sauce. Use more or less chipotles and sauce to taste. Let chipotles saute a bit with the rest of the ingredients, then add the can of diced tomatoes and the can of pumpkin puree. Stir everything together and reduce the heat to a simmer. If the chili seems too thick, add chicken stock or water to thin it out a bit. Add kidney beans and let simmer low for about 30 minutes. Taste to check seasonings and adjust salt and pepper as needed.
Top servings with the usual chili toppings – avocado and cilantro are great on this with cornbread on the side.
