Hearty Ancho, Turkey and Pumpkin Chili

2 tablespoons of canola oil

2 medium onions chopped

1 green bell pepper chopped

6 garlic cloves minced

1 pound of ground turkey

2 tablespoons of ground ancho chili

4 teaspoons of chili powder

2 teaspoons of ground cumin

1 teaspoon of dried oregano

1/2 teaspoon of ground allspice

1 (15-ounce) can of pumpkin puree

1 (14.5-ounce) can of fire roasted diced tomatoes

1 cup of low sodium chicken broth

1/2 teaspoon of sea salt

For Topping

Chopped white onion

Sliced jalapeno

Tortilla chips

Roasted pumpkin seeds

Chopped cilantro

Shredded cheddar cheese

1. Heat the oil in a Dutch oven over medium-high
2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes.
3. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
4. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.

Serve and add toppings!