Directions

1Coarsely puree the black beans and diced tomatoes in a food processor. Make sure not to over-blend the mixture as it should have some texture remaining.

2Warm a large soup or pasta pot over medium-low heat. Add your olive oil, onion, shallots, garlic and all dried spices. Saute onions until they are translucent.

3Add ground turkey to mixture and cook until browned. This should take about 6 to 8 minutes.

4Once your turkey is cooked, add the bean/tomato puree, pumpkin puree and chicken broth. Mix well and bring to a simmer. Cook for 25 minutes.

5Around the 25 minute mark, the chili should be thickening up. If it is ready, add the apple cider vinegar, mix and cook for 1 more minute.

6Remove from heat and serve warm.