Pumpkin Chili

Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili recipe I got from Whole Foods

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, chopped
2 jalapeño peppers, chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, undrained
1 (15.0-ounce) can pumpkin purée
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
Ground black pepper, to taste
1 (15.0-ounce) can kidney beans, rinsed and drained

Optional Toppings:  Greek Yogurt, Sour Cream, Pepitas, Scallions, Cilantro, Cheese

Heat oil in a large pot over medium high heat.

Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add turkey and cook until browned.

Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil.

Reduce heat to medium low and add beans.

Cover and simmer, stirring occasionally, for 30 minutes more.

Ladle chili into bowls and serve with your favorite topping.