Turkey Pumpkin Chili

Winter is officially here. Tonights low is -10... you know what that means? I will be in my sweats drinking tea and eating this for the rest of the season... Just kidding (not really).  This recipe was given to me by my roommate.  Your stomach will thank her, mine sure did.

Turkey Pumpkin Chili
Serves about 4.

2 ¼ cups - pumpkin puree (you can use the kind in the can or me extra fancy and make your own!)
1 lb - ground turkey
1 medium onion (chopped)
½ yellow pepper (chopped)
½ green pepper (chopped)
8-12oz fresh roasted hot or mild green chilies
2 cans of Rotel (do not drain)
1-2 cloves minced garlic
2 tablespoons chili Powder
1/2 teaspoon Ground pepper
1/2 teaspoon salt
1/2 teaspoon fresh cilantro (chopped)
1/2 teaspoon cumin
Dash of coriander
Dash of garlic salt
2 tablespoons olive oil

Brown the turkey meat and sprinkle with garlic salt in a large sauce pan.  Set meat aside. Sautee the onion, peppers and garlic in 2 tablespoons of olive oil in the same pan you cooked the turkey meat. Stir in chilies and let sit for a couple minutes then add Rotel. 
Stir the turkey and pumpkin puree in. Add the chili powder, ground pepper, salt, fresh cilantro, cumin, and coriander in. Taste, make sure everything is to your liking. Then, Add 1-3 cups of water based on how thick you would like the chili. 
Set the chili to low, cover and let simmer for 20 minutes. Add cheese and sour cream if you would like. 


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