Fall Pumpkin Chili

How great is chili on a fall day? It's a staple in our household when the temperature drops. I found this recipe when shopping at Whole Foods a few years back. It's super yummy, a lil offbeat, fairly healthy, and easy.

I've passed this on to a few folks and they concur - this is a must in fall meal-planning. 

Shopping List: 
2 tbsp. EVOO
1 small yellow onion, chopped
1 green pepper, chopped
2 jalapenos, finely chopped (I am not a spicy girl. I usually just add 1 jalapeno.)
2 cloves garlic, finely chopped (I usually throw in minced garlic when a recipe calls for cloves. This is a recipe I suggest taking the time to chop up some garlic cloves. You can really taste the difference.)
1 lb. ground turkey
1 (14.5 oz) can diced tomatoes, with their liquid
1 (15 oz) can pumpkin puree
1 cup water
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
pepper
1 (15 oz) can kidney beans, rinsed and drained

Heat the EVOO in a large pot over medium heat. Add the onion, pepper, jalapenos, and garlic and cook about 5 minutes. Add turkey and cook until brown. Add the tomatoes, pumpkin, water, chili powder, cumin, salt and pepper, and bring to a boil. Reduce heat to medium low and add your beans. Cover and simmer, stirring occasionally, for 30 minutes.

I top mine with some sour cream and love to serve with a Grands biscuit. 

From Whole Foods.