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Chili week: pumpkin turkey chili


Ingredients

- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 clove garlic, minced
- 1 pound ground turkey
- 1 can fire roasted diced tomatoes
- 2 cups pumpkin puree
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1 dash salt
- 1/2 cup frozen corn, thawed
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons chipotle in adobo sauce
- 1/2 fat free cup sour cream
- 1 14.5 oz can tri-beans blend
- 1 1/2-3/4 cups reduced-sodium chicken stock
- 1 tablespoon sirracha
- 2 tablespoons fresh cilantro

Preparation

Step 1

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 8 minutes.

Step 2

Add garlic and spices and cook until fragrant, about 1 minute.

Step 3

Stir in the turkey, and cook until evenly brown, about 5-7 minutes. Mix in tomatoes,beans, corn, chicken stock, chipotle and pumpkin.

Step 4

Reduce heat to low, cover, and simmer 25-30 minutes. Serve topped with sour cream and fresh cilantro.

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