1 pound ground turkey
2 T extra virgin olive oil
2 medium yellow onions
8 cloves garlic put through a press
1 bell pepper, deseeded and chopped
2 jalepenos, deseeded and chopped
1-2 T brown sugar
1 15 oz can diced tomatoes (or Rotel, if you want VERY spicy chili)
2-3 cups pumpkin puree (canned or not)
2 cups kidney beans, cooked (or one can, drained and rinsed)
2 cups black beans, cooked (or one can, drained and rinsed)
2-3 cups vegetable broth (one cup reserved)
3 T chili powder
1 T cumin
1 t paprika
pinch of white pepper, ground black pepper, cinnamon, and allspice
1/2 t Sriracha
1/2 t Tamari
dash of Worcestershire sauce
1 t garlic powder
salt and pepper to taste
1. Cook turkey in a dutch oven or large pot over medium-high heat until just brown. Add onions and garlic and reduce heat to medium. Continue to cook, stirring regularly, until onions are just translucent (you may season meat and onions with some of the salt, pepper, chili powder, and cumin and half the brown sugar if you want to enhance the flavor). Add green pepper, jalapenos, cook for about five minutes.
2. Add tomatoes, pumpkin, 2 cups of the broth, and beans. Stir until blended, then add the remaining seasonings. Stir well and add reserved broth if necessary to achieve desired consistency. Allow to simmer for at least 30 minutes, stirring often and adjusting seasonings for flavor.
2 T extra virgin olive oil
2 medium yellow onions
8 cloves garlic put through a press
1 bell pepper, deseeded and chopped
2 jalepenos, deseeded and chopped
1-2 T brown sugar
1 15 oz can diced tomatoes (or Rotel, if you want VERY spicy chili)
2-3 cups pumpkin puree (canned or not)
2 cups kidney beans, cooked (or one can, drained and rinsed)
2 cups black beans, cooked (or one can, drained and rinsed)
2-3 cups vegetable broth (one cup reserved)
3 T chili powder
1 T cumin
1 t paprika
pinch of white pepper, ground black pepper, cinnamon, and allspice
1/2 t Sriracha
1/2 t Tamari
dash of Worcestershire sauce
1 t garlic powder
salt and pepper to taste
1. Cook turkey in a dutch oven or large pot over medium-high heat until just brown. Add onions and garlic and reduce heat to medium. Continue to cook, stirring regularly, until onions are just translucent (you may season meat and onions with some of the salt, pepper, chili powder, and cumin and half the brown sugar if you want to enhance the flavor). Add green pepper, jalapenos, cook for about five minutes.
2. Add tomatoes, pumpkin, 2 cups of the broth, and beans. Stir until blended, then add the remaining seasonings. Stir well and add reserved broth if necessary to achieve desired consistency. Allow to simmer for at least 30 minutes, stirring often and adjusting seasonings for flavor.
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