Pumpkin Chili

From verybestbaking.com. Makes a lot, you can half the recipe or freeze the leftover for later.

2 TBSP oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped

1 lb. ground turkey

2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained (I actually use the regular kind, it is not salty enough without it for my taste)
1 can (15 oz.) pure pumpkin puree
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn (I use canned corn and I put the whole can in it)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Salt to taste

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add everything else and bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.