Turkey Pumpkin Chili with Spicy Curry

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 0 hrs 35 mins
  • Makes: 4 servings

Seriously hearty comfort food here, loaded with nutrients, earthy flavor and vibrant heat from jalapeños and Simply Organic Spicy Curry Powder.

Ingredients

  • 1 tablespoon extra-virgin olive oil

    1 cup diced onion

    1 cup diced red bell pepper

    2 tablespoons minced jalapeño

    3 tablespoons Simply Organic Spicy Curry Powder

    2 tablespoons no-salt-added tomato paste

    1 tablespoon Simply Organic Garlic Powder

    1 pound lean ground turkey (93% lean)

    1 can (15 ounces) pure pumpkin purée (not pie filling)

    1 1/2 teaspoons honey (optional)

    1 can (14.5 ounces) no-salt-added diced tomatoes in juice

    3 cups low-sodium chicken broth

    4 cups chopped fresh kale

    1 can (15 ounces) no-salt-added pinto beans

    2 tablespoons lime juice

    3/4 teaspoon sea or pink Himalayan salt, or to taste

Directions

    1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper and jalapeño and cook for 5 minutes, until starting to soften.

    2. Add spicy curry powder, tomato paste and garlic powder; cook for 30 seconds until fragrant. Add turkey and cook for 5 minutes, crumbling the meat, until cooked through.

    3. Stir in pumpkin and honey and cook for 3 minutes, until some of the moisture has cooked out.

    4. Stir in diced tomatoes and chicken broth; increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer for 5 minutes.

    5. Stir in kale and beans and cook for 5 minutes, until kale has wilted. Remove from heat heat, stir in lime juice and salt.

     

    CHEF'S NOTE:

    The honey helps balance the flavors in the chili, but may easily be omitted if you prefer no added sugar.

     

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