Ingredients

The following ingredients have 8 Servings
  • 1 pound ground turkey (or beef)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced or grated)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon smoked paprika
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon black pepper
  • 2 15 oz cans pumpkin puree
  • 2 28 oz cans diced tomatoes
  • 4.5 cups black beans (or other beans, about 3 cans total)
  • 10 cups kale (washed and chopped )

Instruction

  • In a large pot, add a little olive oil, then brown the ground turkey with a bit of the salt. (Optional: you can drain off some of the fat once cooked.) Add the onion and cook about 3 minutes, or until fragrant. (Can also add chopped kale stems here if desired.) 
  • Add the minced garlic, tomato paste, and all the spices (salt, pepper, smoked paprika, cumin, chili powder, cayenne powder, cinnamon) and stir well. Cook about 1 minute to integrate the spices.
  • Add the pumpkin puree, tomatoes, and beans. Stir well and bring to a light boil.
  • Reduce to a simmer and cover. Cook covered for 45 minutes or up to 2 hours.
  • In the last 10 minutes of cooking, stir in the kale.
  • Serve as is or top with desired toppings. I like Greek yogurt, avocado, and cilantro!