Pumpkin Sherry Turkey Chili

 Fall is finally upon us, and being a lifetime New England  resident, I find it to be one of the most beautiful times of the year!  From the nice crisp autumn breeze and the color changing leaves, to pumpkin and apple picking in one of  the local farms, it's a great way to finish out the year; that is of course, before the Christmas madness creeps upon us!

 Another reason to love fall?  1 word: FOOTBALL!  And  as the new season begins, what better way to celebrate  than a nice hot bowl of chili!

When I brainstormed about what kind of chili I would whip up, surely I wasn't going to settle for a big batch of boringness.  Rather, I was looking for fun and exciting ingredients that were going to give it extra 'umpth' without compromising the integrity of the dish.  To be quite honest, the measurements used for the spices are approximates, for the most part.  I say feel free to use as much (or as little) as you want - I, personally, like going big on the spices; after all, it is what makes the chili, well...CHILI!

1.3 lbs ground turkey
1 medium red onion (chopped)
2 Tbsp cumin
1 Tbsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano
1 Tbsp paprika
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional - may omit)
4 chopped medium tomatoes (I sprinkle a bit of salt over them right before adding it to the pot)
1/2 cup canned pumpkin
1 15.5oz can red kidney beans
3/4 cups dry sherry
4 stalks of celery
1/2 cup chopped cilantro  (packed)
Water

Toppings:
Sour Cream
Sharp Cheddar Cheese
Scallions

Start by seasoning the meat.  Add the chopped red onions and the next 8 ingredients to the ground turkey.  Place in the refrigerator for half hour minimum; you can leave the seasoned meat overnight.

Heat about 2 tablespoons of oil in a medium pot over medium high heat and add the ground turkey; stirring and breaking up the meat constantly.  Turn heat to medium low and cook for 10 minutes.  Add chopped medium tomatoes, red kidney beans, and sherry and let cook for 15 minutes on low.  If after the 15 minutes the chili is a bit dry, add about 2 cups of water and add the celery and cilantro.  You can turn off the chili after 10 minutes or let it simmer for an hour longer.  That's the beauty of chili...you control how long you stew it for!

Serve the chili onto bowls and top with sour cream, cheese, and scallions.  Enjoy it with your favorite accompaniment, be it corn bread, tortilla chips, biscuits, rice or side salad, along with some avocado wedges...YUM!