Turkey Pumpkin Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	91%	23%
fat	3%	1%
aromatics	35%	16%
salt	94%	0%
vegetables and beans	117%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil
150 g	1 medium yellow onion, chopped
120 g	1 small green bell pepper, chopped
9 g	3 cloves garlic, minced
454 g	1 pound ground turkey
411 g	1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
425 g	1 (15 ounce) can no-salt-added black beans, rinsed
425 g	1 (15 ounce) can unseasoned pumpkin puree
355 g	1.5 cups water
8 g	1 tablespoon chili powder
3 g	1.5 teaspoons ground cumin
2 g	1 teaspoon smoked paprika
1 g	0.25 teaspoon ground pepper
1 g	0.125 teaspoon salt
	2 cups packed chopped curly kale leaves
58 g	4 tablespoons sour cream
	Chopped fresh cilantro for garnish

Method: 1 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a relatively quick to make and delicious variation on chili. I made it exactly as written with the exception of substituting chicken broth for the water. (I had some left over and needed to use it up). Definitely recommend topping it with sour cream (I” — a cook, 5★

“I made it as the recipe states. I like that it has the pumpkin and kale in it, for extra veggies, though they don’t really add much to the flavour. I think next time I’ll increase the spices.” — a cook, 4★