Pumpkin Chili

SERVINGS: 4-6 servings

INGREDIENTS:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 hot Italian sausage links, casings removed
• 1/2 lb ground turkey
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (15-oz) can pumpkin puree
• 1 (15-oz) can dark kidney beans, drained
• 1 (15-oz) can low-sodium black beans, drained
• 1 (15-oz) can petite diced tomatoes
• 2 cups low-sodium chicken stock
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• Serving suggestions: grated cheese, sour cream, sliced scallions, corn chips

INSTRUCTIONS:

Heat oil in a large pot over medium-high heat. Add onion and cook until softened, 5 minutes.

Add the sausage and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes. Add the ground turkey and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.

Clear a space in the center of the pot and add the garlic. Cook until fragrant, 1 minute. Stir in the the tomato paste and cook for 1 minute.

Add the pumpkin, kidney beans, black beans, tomatoes, chicken stock, chili powder, cumin, paprika, cayenne, and salt. Stir and bring to a boil. Reduce to a simmer and cover partially with a lid. Let cook until slightly darkened in color and flavors have melded together, 30 minutes.

Garnish with your favorite toppings and serve with corn chips.