black bean pumpkin chili

1 Tbs. canola oil
1 lb. ground turkey (93% lean)
1 c. chopped onion
1 c. chopped red, yellow, or green bell pepper
1 small zucchini, chopped
2 cloves garlic, minced
2 14.5 oz. cans diced tomatoes with green chiles
1 15 oz. can black beans, drained and rinsed
1 c. pumpkin puree
1 tsp. chili powder
1 heaping tsp. cumin
dash of oregano
pepper and salt to taste
1/4 to 1/2 c. chicken broth
Greek yogurt, shredded cheese, cilantro
In a large pot, heat oil over medium-high heat. Add ground turkey, onion, green pepper, and zucchini. Cook for a few minutes, until veggies are tender and meat is browned. Add garlic and cook for an additional minute. Add tomatoes, black beans, pumpkin puree and spices. Add enough chicken broth to loosen it up a little bit, but not too much. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Garnish with greek yogurt, shredded cheese, and cilantro.