Turkey Chili with Pumpkin and Black Beans

• 2 tablespoons olive oil
• 1 small onion, chopped (5-6 pearl)
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 1 lb ground turkey
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained, or 1 small can tomato paste
• 3 cups chicken broth
• 1-2 tablespoons fresh chopped flat parsley
• 1 Tbsp chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado, shredded cheddar, sour cream, or thinly sliced scallions, optional for serving

Saute onion and pepper over medium-low heat til softened and slightly browned.  Add garlic and cook all for another 2-3 minutes.  Push all veggies to side of pan, heat to medium, and brown the ground turkey in the pan, occasionally breaking apart the turkey and stirring the vegetables in.

When turkey is browned completely, stir in beans, pumpkin, tomatoes or paste, and chicken broth.  When well combined, add seasonings.  Bring to a boil, reduce heat, and simmer for 10 minutes.  

Serve over rice with desired toppings and a side of cornbread.  For extra heat, top with your favorite hot sauce or buffalo sauce.

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