Turkey Pumpkin Chili

 Perfect for Halloween night or any fall evening, this chili comes together in no time.

Ingredients

2 Tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup seeded and chopped poblano chilies

1 pound ground turkey

1 Tablespoon chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp dried oregano

1/2 tsp. cayenne pepper - if you want this chili to have a kick

2 cups chicken broth

1 cup canned pumpkin

1 (15 ounce) fire-roasted diced tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can navy beans, drained and rinsed

1 1/2 tsp salt

1 Tablespoon fresh lime juice

Toppings of your choice such as fresh cilantro, tortilla chips, shredded Mexican cheese blend or sour cream.

Instructions

Heat oil in Dutch oven over medium high heat. Add onions and poblanos, cook, stirring occasionally, until softened and lightly browned, 6 - 7 minutes.

Add turkey, stir to crumble. Cook until no longer pink and starting to brown. Stir in garlic and spices.

Stir constantly for about one minute until turkey is coated with spices and spices are fragrant.

Stir in broth, pumpkin, tomatoes, pinto beans and navy beans and salt. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and serve.

Recipe Source: Southern Living