A rich chili that is loaded with tons of flavor and a surprise ingredient that adds a ton of richness to a favorite.
2 teaspoons extra virgin olive oil
1 large Onion, chopped
4 cloves garlic minced
1 pound 93% fat free ground Turkey
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 tsp espresso powder (optional)
1 15 oz can pumpkin – puree NOT pumpkin pie filling
2 cups tomato sauce
2 cups Chicken stock
2 – 15 oz cans black beans, rinsed & drained
In a large stock pot heat olive oil over medium heat. Add in onion and cook until beginning to soften, about 3-4 minutes. Stir in garlic and cook for 1 minute.
Add in turkey, salt, pepper, chili powder and cumin & espresso powder (if using).
Break up turkey as it cooks. Once turkey is cooked all the way through stir in pumpkin, tomato sauce and chicken stock until combined. Bring to a boil and let them reduce to a simmer. Let cook for 1 hour, then stir in beans that have been rinsed and drained. Continue cooking for another 45 minutes -2 hours, allowing chili to thicken and all the flavors to meld together. Serve with any additional toppings you prefer. ENJOY!!!