Ingredients

• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves
• 1 jalapeno pepper, seeded and minced (optional)
• 1 lb ground turkey
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1 cup vegetable broth
• 1 28-oz can diced tomatoes
• 1 28-oz can crushed tomatoes
• 2 cups pumpkin puree
• 2 15-oz cans mixed beans, drained and rinsed
• Salt and pepper to taste
• 1 cup sour cream for serving
• 2 sliced green onions for serving

Preparation

In a large Dutch oven or soup pot, heat the oil over medium­-high heat. Add the onion and red bell pepper and cook until they begin to soften, about 3 minutes. Add the garlic and jalapeño and cook until they become fragrant, about 30 seconds. Add the ground turkey and cook, breaking it up with the side of a spoon, until it is no longer pink, about 7 minutes. Add the broth, crushed tomatoes, diced tomatoes, pumpkin puree, and beans. Mix well. Bring the mixture to a boil then reduce the heat to low. Cover and allow the chili to simmer for at least 30 minutes. Season with salt and pepper.
Serve immediately with sour cream and green onion or store in the refrigerator for up to 3 days.