Pumpkin Poblano Chili

1 Tbsp. Fresh Thyme olive oil

1 1/2 lbs. lean ground chicken

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

1 poblano chile pepper, seeded and chopped*

2 cloves garlic, minced

1 Tbsp. ancho chile powder

1 tsp. ground cumin

1/2 tsp. Fresh Thyme fine sea salt

1 (28 oz.) can Fresh Thyme crushed tomatoes, undrained

1 (15 oz.) can black beans, drained and rinsed

1 cup Fresh Thyme low-sodium chicken broth

1 cup Fresh Thyme solid-pack pumpkin

2 cups peeled, seeded, and chopped fresh pumpkin or butternut squash

1/2 cup raw pumpkin seeds

Non-stick cooking spray

1/2 tsp cayenne pepper

1. In a 4-quart. Dutch oven, heat olive oil over medium heat.
2. Add turkey, onion, bell pepper, poblano chile pepper, garlic, ancho chile powder, cumin, and sea salt. Cook for 10 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.
3. Add tomatoes, black beans, chicken broth, solid-pack pumpkin, and fresh pumpkin or squash. Bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes.
4. Serve chili warm with Buttermilk Cornbread Poppers and topped with Spicy Pumpkin Seeds.
5. Spicy Pumpkin Seeds: Preheat oven to 350°F. Place ½ cup raw pumpkin seeds on baking sheet. Coat with non-stick cooking spray. Sprinkle with ½ tsp. cayenne pepper and toss to coat. Bake for 5 to 7 minutes or until toasted.

*Note: Chile peppers contain volatile oils that irritate skin and eyes. When working with poblanos, wear protective gloves.

Each serving contains: 289 calories, 13 g fat, 4 g saturated fat, 0 g trans fat, 60 mg cholesterol, 620 mg sodium, 24 g carbohydrates, 7 g fiber, 8 g sugar, 25 g protein. Daily values: 166 % vitamin A, 79 % vitamin C, 7 % calcium, 30 % iron