Chipotle Pumpkin Turkey Chili
Chili full of veggies and some kick with 2 different kinds of chipotle.
You Will Need
Add 1 TB extra virgin olive oil to bottom of a large stock pot or dutch oven and heat over medium heat. Add onion, poblano and jalapeno to the pot and saute for about 2-3 minutes.
Add ground turkey, using a spatula or wooden spoon, break up turkey as it cooks. Add in chipotles in adobo.
When no more pink is showing, about 5 minutes, add pumpkin and stir to combine.
Add in spices - chili powder, cumin, chipotle powder and cinnamon. Stir to distribute and cook for about 1-2 minutes.
Add in crushed tomatoes. Stir well. Add in chicken stock and stir again to combine. Cook for about 20 minutes.
Serve hot! Top with shredded cheese, tortilla chips if desired.
*When I buy a can of chipotles in adobo, I place it all in the bowl of a food processor and give it a few pulses until the actual peppers are all chopped up with the adobo sauce. I then put it in a freezer zip lock and defrost as I need it.
**With this amount of chicken stock, the chili is still pretty thick. If you like a thinner chili - add more stock.