Turkey pumpkin chili

I’m a sucker for chili. After all those toppings are laid on, it’s one of my favorite comfort foods. I’ve found that the addition of pumpkin just adds a touch of sweetness and heartiness that makes the sauce more rich and smooth. This one is a winner in my books!

Ingredients:

2 tbsp extra virgin olive oil

500g turkey mince/ ground turkey

1 onion, diced

4 garlic cloves, grated

1/2 tsp fine cooking salt

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp chilli powder

1/4 tsp ground black pepper

2 chipotle peppers in adobo

1 can diced tomatoes

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 cup pumpkin, cubed

4 cups chicken bone broth, or stock

Toppings:

sour cream, shredded cheese, cilantro, lime, jalapeños

Method:

Brown the turkey: heat a dutch oven or large pot with a lid over medium-high heat and add oil. Add turkey in and sear to create a golden crust by not stirring until browned. Sear on both sides then transfer to a bowl. Lower heat to medium-low.

Saute onion: add onion and garlic and saute for 5 mins to soften. It should sweat and not gain much color. Add salt, smoked paprika, oregano, cumin, chilli powder and black pepper. Saute for 1 min.

Add the remaining ingredients: add chipotle peppers, diced tomatoes, beans, pumpkin and chicken broth. Stir to combine and put the lid on.

Cover and cook: Leave to cook with the lid on over low heat for 30-40 mins, or until the turkey and pumpkin have broken down. Check on it halfway through cooking, give it a stir and add more water if needed.

Serve with sour cream, shredded cheese, cilantro, lime and jalapeños.