Turkey Pumpkin Chili
- Coat sauté pan with cooking spray. Over medium high heat, brown turkey. Drain fat if necessary and reserve meat.
- In a large pot, heat oil over medium-high heat. Add onion, peppers and jalapeños, sauté until translucent, about 5 minutes. Using a zester or fine grater, grate garlic cloves into pot and sauté for another minute.
- Add spices, sauté for 5 minutes. Add tomatoes, beans and pumpkin, cook for 1 minute. Add beer, chicken stock and lime juice, stir to combine.
- Bring chili to a boil. Remove from heat and divide between 4 bowls. Top with chopped green onions, chopped avocado and sour cream, as desired.
TIP: No time? Brown meat as instructed and then add everything to a slow cooker. Cook on low for 6 hours.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen