Turkey Pumpkin Chili
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat. Add the ground turkey to the Dutch oven; season with salt; cook for 5 minutes or until the ground turkey is no longer pink. Break it into small pieces while stirring.
Step 2. In the same Dutch oven, add the yellow onions, jalapeño peppers, and garlic; cook for 3 minutes or until the yellow onions are lightly browned; stir occasionally.
Step 3. Add the chili powder, cumin, and dried oregano; mix them in thoroughly.
Step 4. Add the canned diced tomatoes, cannellini beans, pumpkin puree, cooked ground turkey, and chicken broth; mix well. Bring the Dutch oven to a boil; lower the heat; allow it to simmer for 10 minutes. Adjust for salt.
Step 5. Add the kale. Cover the Dutch oven for a minute to wilt the kale before mixing. Uncover the lid and mix the kale in. Cover again and allow the Dutch oven to simmer for 5 minutes.
Step 6. Serve with the plain Greek yogurt on top.