In a large stock pot, over medium heat, add one tablespoon olive oil and ground turkey, cook until browned about 5 minutes. Remove turkey from pot and set aside.
Add to pot remaining olive oil, onion, bell pepper, and garlic sauté for 5-7 minutes or until tender, but not mushy. Add all dry seasoning and stir well to coat.
Add beans, tomato, pumpkin, chicken stock and coconut palm sugar and return turkey to the pot.
Partially cover, reduce heat to low, and allow to simmer for at least one hour. Stirring frequently.
Taste and add seasoning if necessary.
Serve in bowls with sour cream and sliced jalapeno
The longer you cook this, the better it is. This is a "put a pot of pumpkin turkey chili on the stove, and watch a football game" kind of meal :-)
Notes
Chili should punch you in the face with flavor (IMHO). Bloom your spices as you saute your onions and peppers. Taste your chili and add more seasoning as needed.Remember dried spices begin losing flavor 6 months after they have been opened. Therefore, if you are using chili powder that is 4 years old you will need to add A LOT more!Doubling the recipe - This recipe easily doubles but do not double the sugar, use 3 tbsp of coconut palm sugar for a double batch