- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 jalapeno pepper, diced small
- 1 clove garlic, minced
- 1 pound ground turkey
- 2 (15 ounce) cans black beans
- 2 cups pumpkin puree
- 1 (14.5 ounce) can diced tomatoes
- 2 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground chipotle chile pepper
- 1/2 teaspoon ground black pepper
- kosher salt to taste
- 1/2 cup fat-free sour cream
- 1/2 cup shredded low-fat Cheddar cheese
- 3 tablespoons chopped cilantro
- Heat olive oil in a large pot over medium heat; cook and stir onion until slightly softened, 3 to 4 minutes. Add green bell pepper, yellow bell pepper, jalapeno, and garlic; cook until tender, 5 to 8 minutes.
- Stir turkey into the pot and cook until evenly browned, about 5 minutes. Remove from heat and carefully drain off excess grease. Pour 1 can black beans, pumpkin, and tomatoes over the turkey mixture. Drain the second can of beans and add to the pot.
- Mix chili powder, ground chipotle pepper, black pepper, and salt into the pot. Simmer chili, stirring every 5 to 8 minutes, until flavors combine, about 30 minutes. Top each serving with sour cream, Cheddar cheese, and cilantro.