Pumpkin Caramel Chili

• 1 can (15 Oz. Size) Pumpkin Puree, Divided
• 5 Tablespoons Caramel Topping, Divided
• 1 whole Onion, Chopped
• 1 whole Green Bell Pepper, Grated
• 2 Tablespoons Garlic Powder
• 1 pound Ground Turkey
• 1 can (15 Oz. Size) Diced Tomatoes, With Liquid
• 1 cup Water
• 1 Tablespoon Chili Powder
• 1 Tablespoon Hot Sauce
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 can (15 Oz. Size) Kidney Beans
• 1 can (15 Oz. Size) White Beans
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ginger
• 1/2 teaspoons Nutmeg
• 1/2 cups Walnuts

1. In a small bowl, combine 1/4 cup of the pumpkin puree and 2 tablespoons of the caramel topping and set aside.
2. Spray a large pot with cooking spray and bring over high heat.
3. Add onion, bell pepper and garlic powder.
4. Cook for about 5 minutes.
5. Add turkey and cook until browned.
6. Add tomatoes, the remaining pumpkin, water, chili, hot sauce, salt, pepper and beans.
7. Turn heat down to low and let simmer for 30 minutes.
8. Add cinnamon, ginger, nutmeg and the remaining caramel.
9. Let simmer for another 10 minutes.
10. Place in plates and top with the pumpkin caramel mixture you set aside earlier.
11. Top with nuts and serve.

pumpkin puree, caramel topping, onion, green bell pepper, garlic, ground turkey, tomatoes, water, chili powder, hot sauce, salt, black pepper, kidney beans, white beans, ground cinnamon, ginger, nutmeg, walnuts

Taken from tastykitchen.com/recipes/main-courses/pumpkin-caramel-chili/ (may not work)