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Photo and recipe submitted by Jessica who picks up her Farmshare at the Newport drop-site.

• 1 tablespoon vegetable oil,
• 1 large onion chopped,
• 1 green bell pepper finely diced,
• 1 yellow bell pepper finely diced,
• 3 cloves garlic minced,
• 2 lbs ground turkey,
• 1 ½ teaspoons sea Salt,
• 2 14.5 ounce cans fired roasted diced tomatoes,
• 4 cups sugar pie pumpkin, peeled and cut into 1 inch cubes,
• 2 1/2 cups chicken stock,
• 2 tablespoons Adobo sauce (from a can of chipotle peppers in adobo sauce),
• 2 teaspoons cumin,
• 1 teaspoons ground black pepper,
• 1 14.5 ounce can black beans drained and rinsed,

1. Heat oil in a large soup pot over medium heat. Add onions and bell peppers and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
2. Add in the turkey, season with one teaspoon of salt and cook until browned, about 8-10 minutes. Stir in tomatoes, pumpkin, chicken stock, adobo sauce, cumin, pepper, and remaining salt. Bring to a boil and reduce to a simmer over low heat and cook for 35 minutes, until the pumpkin is tender and chili has thickened.
3. Stir in black beans and simmer for 5 minutes longer.
4. Serve topped with cheese, sour cream, cilantro & avocado.

Note: If desired, gently smash pumpkin chunks against the side of the pot before adding the black beans. This gives the chili a creamier texture.

Garnish

• mozzarella cheese, shredded
• sour cream
• cilantro
• avocado
• pepitas

Recipe originated ate The Modern Proper
Jessica added extra chipotle pepper to make it spicier.