Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 lb ground turkey
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 (15 ounce) can no-salt-added black beans, rinsed
1 (15 ounce) can unseasoned pumpkin puree
1 ½ cups water
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground pepper
⅛ teaspoon salt
2 cups packed chopped curly kale leaves
4 tablespoons sour cream
Chopped fresh cilantro for garnish
Nutrition Profile
Nutrition Facts
Per serving: Serving Size 1 3/4 cups 414 calories; total carbohydrate 36g; dietary fiber 11g; total sugars 9g; protein 31g; total fat 17g; saturated fat 4g; cholesterol 91mg; vitamin a 19260iu; sodium 467mg; potassium 890mg
Directions
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add turkey and cook, stirring often, until browned, about 5 minutes. Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking. Ladle into 4 bowls; top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
MAKE AHEAD
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months
