Pumpkin, Bison & Turkey Chili with Avocado Topping

Who knew pumpkin in chili would add such an awesome flavor and texture?! This chili has a delicious and unique flavor - just look at the ingredients and spices we used in the mix!  No chili seasoning packets used in this recipe! 

This recipe is extremely easy and my nephews were really excited to help me make this. Don't be scared of the cocoa powder and cinnamon. This has become my favorite chili recipe by far!

My nephews loved it and asked for seconds!  My parents thought it was a little too spicy and I thought it needed to be more spicy. The avocado adds a nice touch of flavor and contrast to the chili.

  

Prep Time: 5 minutes.
Total Time: 30 minutes

INGREDIENTS: 

For the Chili

1 lb ground bison

1 lb ground turkey
1 large sweet yellow onion, diced
6 garlic cloves, crushed
14 oz can of pumpkin puree (NOT pumpkin pie)
1 can (28 oz) diced, fire roasted tomatoes
1 can (14.5 oz) tomato sauce

1 can (7 oz)  diced, roasted green chilies

1 can (14.5) tri-color beans, drained (I used black, kidney, & pinto) 

Extra Virgin Olive Oil

OPTIONAL: top with sliced avocado

Chili Spice Mixture

2 Tablespoon chili powder
2 Tablespoon cumin
1 Tablespoon paprika
2 teaspoon salt

1 teaspoon cinnamon
2 teaspoons cocoa powder
1 teaspoon garlic powder
1/2 teaspoon cayenne (more or less depending on how spicy you want it)

1 teaspoon Truvia

DIRECTIONS:

• Add one tablespoon of olive oil to one large stock pot and one large skillet and heat each over medium high heat.

• Add the bison to the stock pot and the turkey to the skillet. Cook both until cooked throughout (approx 5-8 minutes); stirring occasionally. 

• While you’re cooking your proteins, make your spice mixture. In a small bowl, mix all the spices together and set aside.

• Using a slotted spoon, remove the bison and turkey and mix together in a large bowl, leaving the fat and oil in the pot and skillet.

• Pour the spice mixture over the meats and stir well. Set aside. 

• Add the onions and garlic to the stock pot and saute for approximately 3-4 minutes, stirring often, until the onions become translucent.  

• Add the pumpkin puree to the pot, continue cooking; stirring occasionally, for approximately 3-4 minutes.

• Add the fire-roasted tomatoes, tomato sauce, roasted green chilies, and beans; stir to mix well.

• Let the chili simmer until you're happy with the texture.

• Serve in bowls and top with sliced avocado. Enjoy!