Pumpkin Chili

From the Kitchen Of: Yolanda Caccamo Quackenbush

Ingredients:

* 2 lbs of ground Turkey Meat

* 1 medium Chopped Cooking Onion

* 3 TBP. of Extra Virgin Olive Oil

* 1 cup of Canned Pumpkin

* 1- 28 oz canned of  Petite Diced Tomatoes (I used Hunts brand)

* 1- 16 oz can of Dark Kidney Beans (drained)

* 2 TBSP. of Chili Powder

* 1 TBSP. of Hot Mexican Style Chili Powder (made by McCormick)

* 2 tsp. of Pumpkin Pie Spice

* 1 1/2 cups of water (just fill the bean can with water once its empty)

* 1 tsp. of Dark Brown Sugar

* 1 1/2 tsp. of Salt

* 1 tsp. of Ground Black Pepper

Procedure:

* Chop the Onion

* In a large skillet, brown ground turkey and onions in the olive oil until the ground turkey is fully cooked

* Add the Pumpkin, Tomatoes, drained Kidney Beans, and water.  Stir the mixture.

* Next, add the Chili Powder, Hot Mexican Chili Powder, Pumpkin Pie Spice, Dark Brown Sugar, Salt, and Pepper. Mix well again.

* Bring to a boil and then lower to a simmer and cover the top leaving a slight opening.Simmer for 1 hour.  Make sure you stir it every 20 minutes.

* Serve and enjoy! I served mine with toasted Naan bread that I pan fried in butter and Garlic Powder on both sides and then cut into wedges.