INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 yellow bell pepper, cored, seeded, and chopped
• 1 jalapeño, seeded and chopped fine
• 1 tablespoon minced garlic
• 1 lb. lean ground turkey
• 1 14.5-oz. can diced tomatoes
• 2 tablespoons tomato paste
• 1 15-oz. can pumpkin purée
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons cayenne
• ½ tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon unsweetened baking cocoa
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 15-oz. can red kidney beans, drained and rinsed

BBQ SAUACE INGREDIENTS:

• Reduced fat sour cream
• Shredded cheddar cheese
• Green onions, chopped

DIRECTIONS:

1. Heat olive oil in large pot over medium heat. Add onion, red and yellow bell peppers, jalapeño, and garlic and sweat until tender, about 5-7 minutes. Add ground turkey and continue cooking until turkey is cooked through, stirring frequently.
    
2. Once turkey is cooked through, add tomatoes, tomato paste, pumpkin, water, chili powder, cayenne, paprika, cumin, cocoa, salt, and black pepper and stir well until combined. Bring mixture to a boil, then reduce to medium and add red kidney beans. Bring chili to a simmer for about 30 more minutes, then ladle into bowls and serve with toppings as desired.