Turkey Pumpkin Chili

In a large pot, heat the oil over medium-high heat. Add the chopped onion and sauté until soft and beginning to caramelize, then add in the minced garlic, bell peppers, jalapeño, and sweet potatoes. Allow the potatoes to start crisping on the outside and for the peppers to get tender, about 10 minutes.

Make an opening in the center of the pot and add in the ground turkey. Break it apart with a spatula and let it cook fully, stirring every few minutes.

Once the turkey is cooled, add in all of the spices and mix to coat. Cook for another 3-4 minutes, until the spices are aromatic.

Pour in the kidney beans, pumpkin puree, crushed tomatoes or tomato sauce, and any water as needed to reach desired thinness. Mix again.

Cover the pot and bring the chili to a boil. Reduce heat to medium-low and let simmer for 20 minutes, until the sweet potatoes and kidney beans are tender to a fork.

Add in the baking soda and stir it into the chili. Let the chili sit on low until serving or store in the refrigerator in an air-tight container for up to four days or the freezer for a month.