Turkey Pumpkin Chili with White Beans

1/2 tablespoons olive oil

1 1/2 lbs ground turkey

3/4 cup chopped onion

1 tablespoon minced garlic

1 chopped green bell pepper

2 colored bell peppers

3 large stalks diced celery, each

4 1/2 carrots, diced

3 tablespoons chili powder

1 1/2 tablespoons ground cumin

1/2 tablespoon plus 3/4 teaspoon dried oregano

1/4 teaspoon chili pepper flakes

3 cups reduced-sodium chicken broth

1 1/2 cans no-salt-added diced tomatoes, (19 oz/5 40 ml) undrained

3/4 cup pure pumpkin, canned (not pumpkin pie filling)

1 1/2 cans navy beans, no-salt-added (19 oz/5 40 ml) drained and rinsed

3 tablespoons minced fresh cilantro

1 1/2 tablespoons freshly squeezed lime juice

Grated cheese and sour cream, optional

1. Heat olive oil in a large pot over medium-high heat. Add turkey, onions, and garlic. Cook and stir until turkey is no longer pink and onions begin to soften, about 5 minutes. Break up the turkey so that you do not have large lumps.

2. Add colored peppers, celery, carrots, chili powder, cumin, oregano and red pepper flakes. Cook and stir for a few more minutes.

3. Add chicken broth, tomatoes with their juices and pumpkin puree. Mix well. Bring mixture to a boil. Reduce heat to low, cover and simmer for 20 minutes.

3. Stir in beans and simmer 10 more minutes. Remove from heat. Stir in cilantro and lime juice. Serve hot with grated cheese and sour cream if you like!

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Note: I am not sure where I originally found this recipe. I know that I have barely altered it so, to whomever created it, thank you!