Chili Week: Pumpkin Turkey Chili

I know...pumpkin chili...weird right?! I saw the recipe online and couldn't NOT try it, I just couldn't leave it alone. With a few changes and tweaks and many additions I think I turned a bland recipe into something special. It is a nice change when you have had enough chicken noodle soup or beef chili. The pumpkin is not too prominent but you know it is there. This recipe can be changed so easily so have fun with it :)

Side note: who else can't get enough Christmas music and ABC Family's 25 Days of Christmas? Yeah, I'm obsessed :)

Pumpkin Turkey Chili
Adapted from Allrecipes.com

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can fire roasted diced tomatoes (no salt added)
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup frozen corn, thawed
1 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 teaspoons chipotle in adobo sauce
1/2 fat free cup sour cream
1 14.5 oz can tri-beans blend (or black beans), drained and rinsed
1 1/2-3/4 cups reduced-sodium chicken stock
1 tablespoon sirracha (or hot pepper sauce)
2 tablespoons fresh cilantro, chopped

Directions:

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 8 minutes. Add garlic and spices (chili powder, cayenne pepper, cumin, paprika, salt and pepper) and cook until fragrant, about 1 minute.

Stir in the turkey, and cook until evenly brown, about 5-7 minutes. Mix in tomatoes,beans, corn, chicken stock, chipotle and pumpkin.  Reduce heat to low, cover, and simmer 25-30 minutes. Serve topped with sour cream and fresh cilantro.