Smoky Pumpkin Turkey and Sausage Chili

What You Need:

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 lb ground turkey
• 1 lb Italian sausage (hot or sweet), casings removed
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt, or more to taste
• 28 oz crushed tomatoes
• 15 oz pumpkin puree (not pie filling)
• 2 c chicken broth
• 15 oz black beans, drained and rinsed
• 15 oz kidney beans, drained and rinsed
• 1 Tbsp chipotle pepper in adobo, minced
• 1 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
  
  What To Do:

  1. Soften the aromatics: Heat 1 Tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add yellow onion and cook until soft and translucent, then stir in garlic for the last minute.
  2. Brown the turkey and sausage: Add ground turkey and Italian sausage, casings removed, breaking both up with a spoon. Cook until no pink remains and the meat is browning in spots.
  3. Toast the spices: Stir in chili powder, ground cumin, smoked paprika,  cinnamon, and salt. Cook, stirring constantly, until fragrant.
  4. Build the chili: Add crushed tomatoes, pumpkin puree (not pie filling), chicken broth, chipotle pepper in adobo, maple syrup, and sweet potato. Stir well, scraping up any browned bits from the bottom, and bring to a boil.
  5. Simmer: Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the sweet potato is tender and the chili has thickened.
  6. Add the beans: Stir in black beans and kidney beans. Simmer uncovered until heated through and thick.
  7. Brighten and season: Stir in apple cider vinegar, then taste and add more salt or chipotle if you like. Let it rest a few minutes before serving.