When the weather turns chilly, nothing warms the tummy like chili. Here’s a Vitamin packed version sure to become a favorite!

Ingredients:

2 Lbs. Ground Turkey
4 C Sugar Pie Pumpkin
2 - 14.5 oz. Cans Fire Roasted Tomatoes, diced
1 - 14.5 oz. Can Black Beans
2.5 C Chicken Stock
1 Onion, large, diced
1 Green Bell Pepper, diced
1 Yellow Bell Pepper, diced
3 Garlic cloves, diced
2 T Adobo sauce
1 T Vegetable Oil
2 t Ground Cumin
1 t Salt
1 t Pepper

Instructions:

1. Heat oil in a large soup pot over medium heat. Sauté the onion and bell peppers until
tender, about 5 minutes. Add the garlic and sauté 3 minutes longer.
2. Add in the turkey, and cook until evenly brown. Mix in tomatoes, pumpkin, and chicken
stock. Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and
simmer 20 minutes or until pumpkin is tender.
3. Add black beans and simmer for 5 minutes longer. Serve topped with cheese, sour cream,
cilantro & avocado.
4. If desired, gently smash pumpkin chunks against the side of the pot before adding the
black beans. This gives the chili a creamier texture.