- 5 cloves garlic
- 1 large poblano pepper
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 lb. 99% ground turkey
- 1 15 oz. can pumpkin puree
- 2 15 oz. cans diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 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!
Tips & Notes
*Depending on how thick you like your chili, feel free to add more liquid!