Pumpkin Turkey Chili

• 1 pound 93% fat free ground turkey

• 1 tbsp. ground chili or smoked paprika (Pimenton)

• 1 1/2 tbsp. ground cumin

• 1 tbsp. ground coriander

• 1 tsp. dried oregano

• 1 tsp. sweet paprika

• 1 (28oz) can fire roasted tomatoes

• 2 tbsp. olive oil

• 1 onion, chopped fine

• 2 red bell peppers, seeded and chopped into 1/2 inch pieces

• 5 garlic cloves, minced

• 1 cup unsweetened pumpkin puree

• 2 cups water

• 2 tbsp. brown sugar

• 2 (15oz) cans black beans, rinsed

Heat a large Dutch oven over medium heat. Add oil, onions, bell peppers, 1/2 tsp salt and cook until softened, 8 minutes. Increase heat to high and add in the turkey. Cook, breaking up with a wooden spoon, until no longer pink, 4-6 minutes. Stir in the spices and garlic. Stir in pumpkin, tomatoes and water, bring it to a simmer. Reduce heat to low, cover and cook, stirring occasionally, for 1 hour..

Stir in beans and brown sugar and cook until thickened, 30 minutes. Season with salt to taste. Serve with Sour cream, cubed avocado and brown rice.

Serves 8

Pair with a California Zinfandel or Washington Cabernet Sauvignon.