** I recently revised this recipe to include meat and just one type of beans. I omitted the sweet potatoes.

• Prep veggies. Use a sharp knife to dice the onion, bell pepper, and jalapeno. Then mince the garlic.
• Sauté the veggies and brown the meat. In a large stock pot over medium-high heat, add olive oil. When hot, add the diced onion, peppers, ground turkey and seasonings. Cook until the turkey is cooked through and the veggies are soft.

  Then add the garlic and stir for a minute or so.

  2 Tablespoons olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 large jalapeno pepper, 2 pounds ground turkey, kosher salt and freshly ground black pepper, 2 Tablespoons chili powder, 1 Tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon cinnamon, 3 garlic cloves
• Add the canned goods. Add the diced tomatoes, cannellini beans, pumpkin puree, broth, and tomato paste. Stir well and let the chili simmer for 20 minutes or so.

  30 oz. fire-roasted diced tomatoes, 30 oz. cannellini beans, 15 oz. pumpkin puree, 2 cups lower-sodium chicken broth, 1 Tablespoon tomato paste
• Serve. Serve the pumpkin chili with all the toppings! Try some avocado slices, sour cream, shredded cheese, and cilantro. Do you like a crunch in your chili? Use any kind of crackers or chips.

  shredded cheese, crackers, sour cream, etc.