**Pumpkin Spiced Chili**
based on a recipe from Culinary School of the Rockies
Serves 4 - 6
1 tablespoon oil
1 cup chopped onion
½ green bell pepper, chopped
½ yellow bell pepper, chopped
1 jalapeno, finely minced
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 ½ tablespoons medium chili powder
½ tablespoon cumin
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes) or 1 Tbsp Siracha sauce
For Garnish:
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese
½ cup sour cream
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Heat oil in a large skillet or Dutch oven over medium-high heat.
Sauté the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey and brown about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne or Siracha sauce.
Reduce heat and simmer at least 20 minutes.
To garnish, serve each bowl of chili topped with cheddar cheese and a dollop of sour cream sprinkled with cilantro.