Pumpkin Turkey Chilli - alive magazine

Ingredients

• 2 Tbsp (40 ml) extra-virgin olive oil
• 1 medium onion, diced
• 1 large orange capsicum, diced
• 1 large yellow capsicum, diced
• 3 garlic cloves, finely chopped or grated
• 1 lb (450 g) ground turkey or shredded leftover turkey
• 1 - 28 oz (800 g) tin diced tomatoes, no salt added
• 1 cup (250 ml) salt-reduced chicken stock
• 2 cups (500 ml) pumpkin purée, no salt added
• 1 1/2 Tbsp (30 ml) chilli powder
• 3 tsp (15 ml) ground cumin
• 1 1/2 tsp (7 ml) ground cinnamon
• 1/2 tsp (2 ml) ground cloves
• 1 tsp (5 ml) black pepper
• 2 cups (500 ml) cooked pinto beans (can substitute with red kidney beans)
• 1 cup (250 ml) cooked chickpeas
• 1 cup (250 ml) corn kernels, fresh or frozen
• Juice of 1 lemon