Pumpkin Chili

Pumpkin Chili from Top Ate on Your Plate

Serves 3-4

Ingredients

• 1 TBSP olive oil 
• 1 red pepper, diced 
• 1 Vidalia onion, diced 
• 2 large or 3 medium cloves of garlic, grated 
• 1 lb lean ground turkey 
• 1 tsp chili powder (or more to taste) 
• 2 tsp salt 
• 2 tsp smoked paprika 
• 1 tsp cumin 
• 1 tsp onion powder 
• 1 14 oz can of diced tomatoes 
• 1 10 oz can of diced tomatoes with green chilies 
• 1 15 oz can pure pumpkin 
• 1 can low sodium black beans, drained 
• 1 can no salt added corn kernals, drained 

For serving

• Sour cream (Any fat variety, I used fat-free and it came out great.)
• Grated sharp cheddar cheese 
• Chopped cilantro 
• Chopped avocado

Directions 

1. Heat olive oil over medium heat in a large saucepan. Add peppers, onions and garlic and cook for 4-5 minutes. Add ground turkey, breaking up with a spoon, and cook for 6-7 minutes or until browned. Add all spices and seasonings, tomatoes and pumpkin. Cook for 2-3 more minutes. Turn off heat and stir in beans and corn. 
2. Serve warm with sour cream, cheese and chopped cilantro. 

Note: This recipe is even better the second day.  Make in advance if possible!