Turkinadobo chili

• 1 tablespoon olive oil
• 1 cup diced onion
• 14 teaspoon salt
• 14 teaspoon ground pepper
• 1 teaspoon ground oregano
• 2 lbs ground turkey
• 1 tablespoon chili powder
• 12 teaspoon ground cumin
• 1 (15 ounce) can pumpkin
• 1 (15 ounce) can cannellini beans
• 4 cups low-sodium chicken stock
• 1 -2 chipotle chile in adobo, diced
• 1 teaspoon adobo sauce (from the can)
• 1 cup fresh parsley or 1 cup fresh cilantro, chopped
• 2 teaspoons honey
• 4 lime wedges
• 4 cups brown rice or 4 cups wild rice, cooked

1. Saute the onion with the olive oil, salt, pepper & oregano in a large saucepan over medium high heat.
2. Once the onions are soft & translucent, add the ground turkey & saute until cooked through (no more pink).
3. Add chili powder, cumin, pumpkin, beans, chicken stock, chilis in adobo sauce & adobo sauce - stir well to combine.
4. Let come to a boil then lower heat to simmer for about 15 minutes until sauce is reduced by about one-third & has thickened.
5. Add 1/2 of the fresh herbs & stir into mixture.
6. Serve 1 cup of mixture with 1/2 cup of rice.
7. Garnish each serving with reserved fresh herbs, about 1/2 t. of honey drizzled over the top & a squeeze of the lime wedge.
8. Should have leftover "chili" for meal the next day!

olive oil, onion, salt, ground pepper, ground oregano, ground turkey, chili powder, ground cumin, pumpkin, cannellini beans, lowsodium, adobo sauce, fresh parsley, honey, lime wedges, brown rice

Taken from www.food.com/recipe/turkinadobo-chili-435990 (may not work)