PUMPKIN TURKEY CHILI PREPARATION

• In the large soup pot, over medium heat, add the olive oil, chopped onions and minced garlic cloves. Sauté until soft, about 2 minutes.
  2 Tbsp olive oil, 1 sweet onion, 3 garlic gloves
  
• Add the diced sweet potato, red, orange, and yellow bell peppers. Sauté and stirring occasionally, until soft, about 5-7 minutes.
  1 sweet potato, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper
  
• Add the ground turkey, season with sea salt and pepper. Cook until browned, 5-7 minutes, stirring often to break up the chunks.
  2 Lbs ground turkey, salt and pepper
  
• Once the meat is browned, add the chili powder, light brown sugar, ground cumin, ground cinnamon, onion powder, smoked paprika and ground nutmeg. Sauté until fragrant, about 1 minute.
  2 Tbsp chili powder, 2 tsp Ground Cumin, 1 1/2 tsp ground cinnamon, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp ground nutmeg, 1 Tbsp light brown sugar
  
• Add the drained/rinsed pinto beans, tri-beans mix, pumpkin purée, tomato sauce, fire-roasted diced tomatoes in their juice and chicken stock (or water). Bring to a gentle simmer.
  15 oz pinto beans, 15 oz tri-beans blend, 15 oz pumpkin purée, 15 oz tomato sauce, 15 oz fire-roasted diced tomatoes, 8.50 oz Chicken Stock
  
• Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional chicken stock (or water) to reach your desired consistency.
• Toward the end of the cooking time, taste, and adjust the seasonings as desired. NOTE: Add more chili powder for an extra smoky/spicy kick (be careful; a little goes a long way). Serve hot with Corn Bread. Enjoy & Bon Appétit!