• 1-2 Tbsp olive or avocado oil
• 1 large onion, diced (any color, but we prefer red)
• 2 medium carrots, diced (or sub ~1 cup or 100 g chopped celery)
• 1 medium orange, yellow, or red bell pepper, diced (or sub ~1 cup or 124 g diced zucchini or eggplant)
• 1 lb ground turkey (see notes if vegan*)
• 4-5 large cloves garlic, minced
• 2 medium jalapeño peppers, seeds and stems removed, minced (omit for less heat)
• 3 Tbsp tomato paste
• 3 Tbsp chili powder blend (or store-bought // we like Simply Organic or Frontier Co-Op)
• 2 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1 Tbsp smoked paprika (or sub sweet paprika)
• 3/4 tsp chipotle chili powder (optional // for spiciness + extra smokiness // or sub cayenne or chipotle pepper in adobo sauce to taste)
• 1 - 1 ½ tsp sea salt (depending on preference and saltiness of beans/tomatoes)
• 1/4 tsp ground black pepper
• 2 (14.5 oz.) cans diced fire roasted tomatoes with green chiles
• 3 (15 oz.) cans beans of choice, drained (black, kidney, and/or pinto beans)
• 1 (15 oz.) can pumpkin purée (or ~1 ½ cups homemade)
• 1-2 cups water (just enough to cover everything)
• 4 cups chopped kale (or other dark leafy greens — beet greens, chard, spinach)

FOR SERVING optional

• Avocado (or dairy-free sour cream or yogurt)
• Freshly chopped cilantro and/or thinly sliced green onion
• Lime wedges