Check out this awesome recipe for Turkey Pumpkin Chili from Wild Thyme​ with chef, Allison Davis!

Turkey Pumpkin Chili 

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño peppers, seeded and finely chopped
• 2 hatch chili, previously roasted and seeded
• 1 chipotle pepper in adobo sauce finely chopped
• 2 cloves garlic, finely chopped
• 1 pound ground white or dark meat turkey
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-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-ounce) can kidney beans, rinsed and drained

Method: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños, chilis, 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. Garnish with fresh cilantro.