Turkey Pumpkin Chili

• 2 tablespoons olive oil
• 1 pound turkey sausage, casings removed
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 14.5-oz. can diced fire-roasted tomatoes, undrained
• 1 15-oz. can pumpkin
• 2 cups low-sodium chicken broth
• 1 tablespoon chili powder
• 1 tablespoon cumin
• Salt and pepper
• 1 15.5-oz. can cannellini beans, drained and rinsed

1. Warm oil in a large pot over medium-high heat. Add sausage; saute, breaking up any large chunks, until no pink remains, about 3 minutes. Using a slotted spoon, transfer meat to a bowl; cover to keep moist. Add onion and bell pepper to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and saute for 1 minute. Return meat to pot.
2. Stir in tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with salt and pepper. Divide among 6 bowls and serve hot.

olive oil, turkey sausage, yellow onion, red bell pepper, garlic, tomatoes, pumpkin, chicken broth, chili powder, cumin, salt, cannellini beans

Taken from www.myrecipes.com/recipe/turkey-pumpkin-chili (may not work)