Ingredients
Scale
- 4 cups cubed pumpkin (~1/2 large pie pumpkin)
- coconut oil spray (or any type of oil spray)
- 1 medium bell pepper
- 1 white onion
- 4 cloves garlic, minced
- 2 tsp. olive oil
- 3 cups chopped kale (Tip: You can buy kale pre-washed and pre-chopped by the bag, making preparation much easier)
- 1 lb. lean ground turkey
- One 15 oz. can red kidney beans, rinsed and drained
- One 28 oz. can whole plum tomatoes, mashed or chopped
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/8 tsp pumpkin pie spice
- cayenne pepper, to taste
- salt and pepper, to taste
Instructions
- Preheat oven to 425˚F.
- Prepare pumpkin by halving, removing seeds and pulp, cutting into wedges, peeling, and then dicing into small chunks.
- Arrange the diced pumpkin onto a baking sheet that has been greased with oil spray. Season if desired with salt, pepper, and a bit of pumpkin pie spice. Roast for about 10-15 minutes, or until fork tender.
- Finely dice your bell peppers and onions and set aside.
- In a large pan, warm your olive oil over medium-low heat and add the minced garlic. Add your diced peppers and onions, stirring occasionally until the vegetables start to become soft and the onions are translucent. Add the roasted pumpkin and kale to the vegetable mixture, and cover.
- Once the kale has wilted, remove your vegetable and pumpkin mixture from heat, then transfer to a pot.
- In your smaller vegetable pan, mash and brown the ground turkey until it no longer appears pink anywhere, then remove from heat.
- Add the turkey, beans, and tomatoes to the pot and keep over low heat. Stir well.
- Separately assemble and add your seasoning mixture. I recommend assembling everything but your cayenne/salt and pepper, and adding those last to taste. (Note: Paprika can also contribute a lot of heat depending on what kind you have. If you’re not a “spicy” person, I would recommend starting with less paprika in your mixture just to be safe, and then adding it in small increments to your liking once the seasoning is mixed in with the chili.)
Notes
- Garnish with plain greek yogurt and avocado slices. Serve with Maple Date Cornbread (recipe link below).
Nutrition
- Serving Size: 10