115-ounce can reduced sodium pinto beansrinsed and drained
115-ounce can pumpkin purée
115-ounce can tomato sauce
115-ounce can fire-roasted diced tomatoes in their juices
1 1/2 to 2cupslow-sodium chicken brothor vegetable broth or water
Sliced jalapenoavocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving
Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.
TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also reheat this chili in the microwave.
TO FREEZE: Freeze chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.