One-Pot Pumpkin Turkey Chili

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Garlic

  Raw

  4 cloves, minced or 12g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Chili powder

  Spices

  3 tbsp or 23g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Fire Roasted Diced Tomatoes & Green Chilies

  Rotel

  4 cup or 1000g

• Kidney beans

  All types, mature seeds, canned

  3 cup or 768g

• Pinto beans

  Mature seeds, canned

  3 cup or 720g

• Water

  Plain, clean water

  2 cup or 473g

• Pumpkin

  Canned, without salt

  2 cup or 490g

• Kale

  Raw

  4 cup, chopped or 268g

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and carrots, sautéing until onions are tender, about 3-4 minutes. Add diced bell pepper and sauté for another 1-2 minutes. Push vegetables to the side of the pan.
2. Add ground turkey and cook, stirring occasionally, until no longer pink, about 3-4 minutes. In a small bowl, combine chili powder, cumin, oregano, paprika, and optional chipotle powder. Add minced garlic, minced jalapeno, tomato paste, spices, salt, and pepper to the turkey, stirring to coat.
3. Add diced tomatoes, drained beans, pumpkin puree, water, and chopped kale. Bring to a simmer, reduce heat, and cook uncovered for 20-30 minutes, stirring occasionally, until thickened.
4. Serve warm.