Turkey Pumpkin Chili

 2 T. extra-virgin olive oil

1 yellow onion, chopped

1 orange bell pepper, chopped

2 cloves garlic, minced

1 lb. lean ground turkey

2 c. chicken broth

1 14-oz. can fire-roasted diced tomatoes

1 15-oz. can pumpkin puree

1 4.5-oz. can chopped green chiles

1-1/2 T. chili powder

1 t. cumin

1 t. smoked paprika

1/2 t. kosher salt

1/8 t. cinnamon

1 15-oz. can black beans, drained and rinsed

Salt and freshly ground black pepper

Shredded sharp cheddar cheese, for serving

Sour cream, for serving

Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned, breaking up pieces. Add chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt, and cinnamon, and bring to a boil.

Reduce heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve in bowls, topped with cheese, sour cream, and crumbled tortilla chips.

Serves 6-8.

Adapted from Gannett Media Fall Cookbook, Sept. 2020, p. 42.