Turkey pumpkin chili

Pumpkin purée makes this tasty turkey pumpkin chili recipe even more delicious and healthy. Served up in a pumpkin bowl for some seasonal flair.

1 tablespoon vegetable oil

1 yellow onion, roughly chopped

2 cloves garlic, finely chopped

1 poblano pepper, seeded and roughly chopped

2 jalapeños, seeded and finely chopped

1 pound ground turkey

2 tablespoons chili powder

5 ½ teaspoons cumin

1 teaspoon oregano

½ teaspoon salt

½ teaspoon black pepper

⅛ teaspoon cinnamon

½ cup water

1 (14.5-ounce) can pumpkin puree (not pie filling!)

1 (14.5-ounce) can diced tomatoes

1 (14.5-ounce) can pinto beans

4 ounces cheddar cheese, shredded (optional)

2 ounces sour cream (optional)

Cook the onions, garlic and turkey
In a large heavy-bottomed pot over medium heat, cook the onion and garlic in the vegetable oil for 7 minutes until the onions become tender and aromatic. Add in the poblano, jalapeños and turkey. Stirring occasionally, cook until the turkey is browned and the peppers are completely cooked through (about 10-12 minutes).

Finish cooking the chili
In a small dish, mix the chili powder, cumin, oregano, salt, pepper and cinnamon until the spices are completely combined and cook for 2 to 3 minutes. Stir in the water, pumpkin puree, diced tomatoes and pinto beans. Bring the chili to a boil, reduce the heat and let simmer for 30 minutes. Garnish with cheddar cheese and sour cream.

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Turkey pumpkin chili