Turkey Pumpkin chili

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

1 green bell pepper, cored, seeded and chopped

2 jalapeños, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground white or dark meat turkey

1 (14.5-ounce) can diced tomatoes, with their liquid

1 (15-ounce) can pumpkin purée

1 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

1 (15-ounce) can kidney beans, rinsed and drained

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, 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.