Pumpkin Chili Mexicana...

2 tablespoons vegetable (olive) oil

½ cup chopped onion
1 cup chopped bell pepper (red, yellow, or orange)
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14/5 oz. each) diced tomatoes, undrained
1 can (15 oz.) 100% pure pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained (I use black beans instead)
1 can (4 oz.) diced green chilies
½ cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground black pepper

Directions:

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5-7 minutes or until tender. Add turkey; cook until browned. Drain.

Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili powder, cumin and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.