• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped, 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
• 1/2 teaspoon salt
• Ground black 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.