1/2 cup water or chicken broth (or more depending on how thick you like your chili)
1 tablespoon sriracha
2 tablespoons chili powder
1 teaspoon smoked paprika (less or more depending on how much spice you like!)
1/8 teaspoon sea salt
pepper, to taste
First, preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
Then, place a large poblano pepper and 5 cloves of garlic on the baking sheet. Drizzle the pepper with olive oil and season with salt and pepper. Then place in the oven for 15 minutes, flipping half way.
Once the poblano pepper has beautiful roasting marks on it, remove from oven and let cool for 5 minutes. Use a sharp knife to cut the top off and then remove the seeds.
Place the roasted poblano pepper, garlic cloves, and a can of pumpkin puree in a high-speed food processor and process until everything s pureed together. Set aside.
Prepare chili by heating olive oil to medium/high heat. Then, add in a diced small onion and sauté for a few minutes or until translucent.
Add ground turkey and and sauté until full browned. Add the rest of the ingredients and mix until combined.
Cover and let simmer for 10 minutes before serving.*
Serve with avocado and white cheddar cheese!
*Depending on how thick you like your chili, feel free to add more liquid!