• In a large dutch oven or soup pot, heat olive oil over medium heat.
• To the oil, add the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
• Add the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.
• Stir in the pumpkin puree, chili beans, drained red kidney beans and undrained diced tomatoes.
• Pour in the tomato sauce and chicken broth and stir it all together.
• Bring the chili to a low boil, then turn the heat to low and simmer 15-20 minutes.
• Serve with your favorite chili toppings and enjoy!

Crock Pot Instructions

• In a large skillet, heat olive oil over medium heat and cook the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
• Add the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.
• Add all that to at least a 6 quart crock pot.
• Stir in the pumpkin puree, chili beans, drained red kidney beans, undrained diced tomatoes, tomato sauce and chicken broth.
• Cook on low heat for 4-6 hours.
• Serve with your favorite chili toppings and enjoy!