Turkey Pumpkin Chili
Ingredients:
Canola Cooking Spray
19.2 ounces Fresh Ground Turkey
2 tablespoons Pure Olive Oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic
1 teaspoon Ground Cumin
2 teaspoons chili Powder
½ teaspoon Crushed Red Pepper
2 teaspoons Onion Powder
2 teaspoons Iodized Salt
½ teaspoon Ground Black Pepper
14.5 ounces Diced Tomatoes
15.5 ounces ’s Great Northern Beans, drained and rinsed
15 ounces 100% Pure Canned Pumpkin*
11.2 ounces Beer
16 ounces Chicken Cooking Stock
2 tablespoons lime juice
1 tablespoon chopped green onions
1 avocado, chopped
Sour Cream, for garnish
Directions:
Coat sauté pan with cooking spray. Over medium high heat, brown turkey. Drain fat if necessary and reserve meat.In a large pot, heat oil over medium-high heat. Add onion, peppers and jalapeños, sauté until translucent, about 5 minutes. Using a zester or fine grater, grate garlic cloves into pot and sauté for another minute.Add spices, sauté for 5 minutes. Add tomatoes, beans and pumpkin, cook for 1 minute. Add beer, chicken stock and lime juice, stir to combine. Bring chili to a boil. Remove from heat and divide between 4 bowls. Top with chopped green onions, chopped avocado and sour cream, as desired.
TIP: No time? Brown meat as instructed and then add everything to a slow cooker. Cook on low for 6 hours.