Pumpkin & Turkey Chili with Kale & Cannellini Beans

Directions

1. Rinse the fresh produce and prep the ingredients as described in the list.
2. Seed and finely dice the jalapeño, then place it in a medium bowl with the minced onion after trimming the onion ends.
3. Warm a medium saucepan over medium-high heat and set out your coconut oil to coat the bottom.
4. Crumble and brown the ground turkey in the pan, breaking it apart as it cooks until no pink remains; transfer the meat to a bowl but keep some juices in the pan.
5. Add the jalapeño and onion to the pan; sauté until the vegetables are softened and translucent, stirring occasionally.
6. Rinse and drain the cannellini beans, then mince the garlic.
7. Stir in the garlic, chili powder, cumin, and oregano; cook briefly until fragrant, about 15–30 seconds.
8. Return the turkey to the pan along with the beans, diced tomatoes, and pumpkin purée; season with salt and pepper, bring to a boil, then simmer for about 10 minutes and fold in chopped kale during the last few minutes of cooking.
9. Ladle the chili into bowls and top each portion with a spoonful of plain Greek yogurt before serving.