Turkey Pumpkin Chili

2 TBS olive oil
1lb ground lean turkey
2 medium bell peppers, medium dice
2 Jalapeno peppers, remove seeds, fine dice
2 medium onions, chopped
5 cloves of garlic
3 14.5 ounce cans of low sodium diced tomatoes
1 small can of black olive slices
1 bag (14 oz) frozen corn, thawed
1 28 oz can of pumpkin puree (not pie filling)
4 TBS Chili Powder
2 TBS ground cumin
1/4 tsp ground black pepper
1 tsp of red pepper flake or to taste
2 tsp ground ginger
1 TBS cider vinegar
Hot Sauce, to taste

In a large pot saute onions & peppers with olive oil. Cook until onions & peppers begin to soften. Add Garlic, black pepper and red pepper flakes, stir until you begin to smell the garlic. Add ground turkey and cook until all the turkey has browned a bit. Add chili powder and cumin, stir for 30 seconds. Add the remaining ingredients and stir frequently on medium high heat. Once the whole pot full begins to bubble, reduce the heat and cover. Simmer for 20+ minutes, stir every five minutes or so. You can serve right away or I prefer to refrigerate it for a day, seems to taste better warmed up the next day.

Makes 16 - 1 Cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user TMAC05819.