Butternut Squash and Turkey Chili

! tablespoon olive oil

1 small onion, diced

1 yellow bell pepper, diced

2 cloves garlic, minced

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon pumpkin pie spice

1 pound ground turkey

3 cups butternut squash, cut into 1-inch cubes (one small butternut squash)

2 cups chicken stock

28-ounce can crushed tomatoes

2 14-ounce cans cannellini beans, drained

8-ounce can tomato sauce

3 tablespoons tomato paste

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Heat olive oil in Dutch oven; add onion and bell pepper and saute for about 5 minutes until starting to soften. Add garlic, chili powder, cumin, oregano and pumpkin pie spice; cook for a minute or two to let spices bloom. Add ground turkey; cook, breaking into crumbles, until browned. Add remaining ingredients and stir well. Bring to a boil; reduce heat, cover, and simmer for 20 to 30 minutes until squash is tender. Serve with sour cream, cilantro, and/or grated cheese.

For a vegetarian version, leave out turkey, replace chicken stock with vegetable stock and add extra beans.