Hearty Ancho, Turkey and Pumpkin Chili

2 tablespoons canola oil

2 medium onions, chopped

1 green bell pepper, chopped

6 garlic cloves, minced

1 pound ground turkey

2 tablespoons ground ancho chili

4 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground allspice

1 (15-ounce) can pumpkin puree

1 (14.5-ounce) can fire roasted diced tomatoes

1 cup low sodium chicken broth

1/2 teaspoon sea salt

1. Heat the oil in a Dutch oven over medium-high
2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
3. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute.
4. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.