Pumpkin chili goodness!

I made this last week, when it was all cold and rainy. We LOVED it and it is perfect for those cool fall days coming up (hopefully). What I love most about it, is that because of the pumpkin and turkey it's not heavy like normal chili's. You can also do a lot to this recipe to make it your own. I did A LOT of adjustments (To taste and to fit what we already had). : )

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion (Substituted with Onion powder)
1/2 cup chopped green bell pepper (Left out this time)
1/2 cup chopped yellow bell pepper (Left out this time)
1 clove garlic, minced (Substituted with Garlic powder)
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Added:

1 can of corn

1/2 can of black beans

Cinnamon to taste

Chicken broth to make it less thick and add flavor

1/2 bag of chili powder seasoning

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. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

{ For more tips and details, find recipe here }