Our chili recipe has a special twist that makes it less heavy than the original without leaving out the flavor: pumpkin! We use the pureed kind to add creaminess and just a hint of sweetness. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 chopped small onion, 1 cored, seeded, and chopped bell pepper, 2 seeded and minced jalapeños, and 2 minced cloves garlic. Cook, stirring often, until tender, about 5 minutes. Add 1 lb ground turkey and break up into pieces. Cook a few minutes until browned. Stir in one 14.5 oz can diced tomatoes, one 15 oz can pumpkin puree, 1 c water, 1 tbsp chili powder, 1 tsp cumin, and salt and pepper to taste. Bring mixture to a boil, then reduce heat to low. Stir in 1 can rinsed and drained black beans. Cover and simmer, stirring occasionally, for 30 minutes. Divide between bowls and add your favorite toppings.