Hello, there! I hope everyone had a wonderful thanksgiving full of family and mashed potatoes thankfulness. Justin's mom sent us home with enough turkey to feed an army us for weeks, so I whipped up this chili as a new take on the turkey leftovers. Never mind that it is supposed to be 70 today.... (does anybody feel like it's hard to get in the spirit with this spring-like weather?) This chili was a great way to use up those t-day leftovers!

Pumpkin Chili

1 Tbsp. olive oil
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 large clove garlic, minced
2-3 cups cooked turkey, chopped into 1 inch pieces
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped (optional)
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, green bell pepper, jalapeno pepper, and garlic until tender, about 10 minutes. Stir in turkey, tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro (if using). Serve topped with Cheddar cheese and sour cream.

Source: adapted from Serious Eats