115-ounce cancannellini or white kidney beans,drained and rinsed
1cuppumpkin puree,canned or homemade
2largesweet potatoes,diced into small cubes
1chipotle pepper in adobo sauce,chopped (If you prefer lots of spice, start with this amount and add more, to taste.)
1pinchsalt and black pepper
for serving: cilantro, limes, avocados
In a large bowl, mix together ground turkey, 1 tablespoon chili powder, ground ginger, salt and cumin.
Heat a large dutch oven or stockpot over medium-high heat. Add in 1 tablespoon of olive oil and the ground turkey mixture and cook for about 10 minutes, until meat is cooked through, crumbled and browned.
Transfer cooked meat to a large bowl and set aside.
Add remaining 1/2 tablespoon of olive oil to dutch oven and add in onion. Cook for about 5 minutes on until translucent and soft. Add in garlic and cook for one more minute.
Transfer cooked meat back to dutch oven and add chicken broth, tomatoes, black beans, white beans, pumpkin puree, sweet potatoes, chipotle pepper, remaining 2 teaspoons chili powder, oregano, salt and black pepper.
Mix together and bring to a boil. Cover, reduce to simmer and cook for 45 minutes. Uncover and cook another 15 minutes.
Serve with chopped cilantro, fresh limes and avocados.
To freeze, cool the chili down completely in the fridge. Once chilled, store in freezer-safe zip-top plastic bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.