Turkey Pumpkin Chili

Ingredients:

1 lb. ground turkey
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 can (14 oz.) pumpkin puree
1 can (14 oz.) diced tomatoes
1 can (14 oz.) black beans, strained and rinsed
1 can (14 oz.) red kidney beans, strained and rinsed
2 cups chicken broth, or vegetable broth
Avocado, to serve (optional)
Shredded cheese, to serve (optional)
Chopped cilantro, to serve (optional)
Chopped green onion, to serve (optional)

Directions:

In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
Add the ground turkey to the pot and cook, seasoning it with a pinch of salt and breaking it up with a wooden spoon or spatula, for another 5 minutes or until cooked through.
Add the garlic and bell pepper and cook for an additional 2-3 minutes until the vegetables start to soften.
Add the chili powder, cumin, oregano, ground cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
Add the pumpkin puree, diced tomatoes, and chicken broth, and stir to combine. Then add the black beans and kidney beans, and stir again to combine.
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes.
Once cooked, taste the chili and adjust the salt and pepper seasoning as needed, you may need a little extra salt depending on the brand of your chicken broth.
The chili can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

I await your comments! Enjoy!