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Pumpkin & Turkey Chili with Kale & Cannellini Beans.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2 cloves
    garlic
  • 1 ½ lb
    ground turkey
  • 2
    jalapeño peppers
  • 1 bunch
    kale
  • ½ cup
    plain Greek yogurt
  • 1 (15 oz) can
    pure pumpkin purée
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    oregano
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 jalapeño peppers
    1 bunch kale
  • 2
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and transfer to a medium bowl.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the bowl with the pepper.
    1 medium yellow onion
  • 5
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Add the ground turkey to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the saucepan.
    1 ½ lb ground turkey
  • 7
    Once the turkey has been transferred, add the pepper and onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 8
    Drain and rinse the beans in a colander.
    2 (15 oz) cans cannellini (white kidney) beans
  • 9
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 10
    Add the garlic, chili powder, cumin, and oregano to the saucepan; stir until fragrant, 15 to 30 seconds.
    2 tbsp chili powder
    2 tsp cumin
    1 tsp oregano
  • 11
    Return the turkey to the saucepan, then add in the beans, diced tomatoes, and pumpkin purée; season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
    2 (14.5 oz) cans diced tomatoes
    1 (15 oz) can pure pumpkin purée
    1 tsp salt
    ½ tsp black pepper
  • 12
    Cut out and discard the kale stems; chop leaves crosswise into bite-sized pieces. Stir the kale into the chili while it is cooking.
  • 13
    To serve, divide the chili between bowls and top with spoonfuls of Greek yogurt. Enjoy!
    ½ cup plain Greek yogurt