Ingredients
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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.
