Stovetop Pumpkin Chili

Now that the weather is getting cooler, this is the perfect time to enjoy this protein and nutrient packed easy to make stovetop chili. Make this for a weeknight meal on a chilly night or for Football Sunday; and since you get several portions out of just one pot you can cook up lots of portions for your family or as a meal-prep for the week ahead. Did you also know chili freezes well? Freeze up some individual portions for some easy to reheat meals.

Ingredients:

• 1 cup diced onion
• 1 cup diced green pepper
• 1 jalapeño (deseeded and minced)
• 1 tablespoon minced garlic
• 1 pound lean ground turkey
• 1 can each of diced fire roasted tomatoes, pumpkin purée, kidney beans, and black beans (beans should be drained and rinsed)
• 1 1/2 cups chicken bone broth
• 1 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano

Directions:

1. Heat a large pot with a tablespoon of olive oil, sauté the onion and green pepper.
2. Add the jalapeño and garlic and continue to sauté til garlic is fragrant.
3. Add in turkey and cook until browned.
4. Next add in all your spices, tomatoes, pumpkin and broth, bring to a boil.
5. Add in the beans and reduce to simmer for about 30 minutes. Chili should be thicker.
6. Scoop into bowls, can be topped with cheese, green onions and avocado or crushed tortilla chips if you like.