Turkey and Pumpkin Seed Chili
2 tablespoons pumpkin seed oil or olive oil
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1 to 2 red or yellow bell peppers, chopped
1 pound ground turkey or chicken
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon salt
One 15-ounce can diced tomatoes with their juice
1 cup low-sodium chicken broth or water
1/3 cup pumpkin seeds
2 tablespoons flaxseed meal
One 15-ounce can black beans, rinsed and drained
Instructions:
In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.  
Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.
